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+ servings
mini pavlova nests topped with dark berries

Mini Pavlova Nests Recipe

Natalia-Flavorful Home
These mini pavlova nests are light and airy with a marshmallow-soft center. If you're looking for an easy and impressive dessert to make, pavlova is a perfect choice. Add your favorite toppings and enjoy this meringue dessert with a cup of tea.
5 from 1 vote
Prep Time 20 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American


  • 5 egg whites
  • 1/2 tsp vanilla extract
  • 1 cup organic cane sugar superfine
  • 1 tsp arrowroot starch
  • 18 tbs yogurt aprox. 3 tbs per serving
  • fuit of choice, I used dark cherries


  • Gather the ingredients - Preheat the oven to 300F degrees.
  • Separate the egg whites. In a bowl of a stand mixer, fitted with the whisk attachment, add the egg whites and start beating at high speed. Beat on medium-high speed for about 3 minutes. Once eggs start getting foamy, add vanilla and start gradually adding the sugar. Whisk till the mixture gets thick and the stiff peaks form. The meringue mixture should have a glossy color and be slightly stretchy.
  • Using a spatula form six meringue nests on top of the prepared baking sheet lined with parchment paper. Using the back of a spoon, spread meringue to form 3/4-inch-thick rounds, making an indentation in the center of each.
  • Bake for 45 minutes till gold, crispy and dry and the hard shell is formed. Once baked, turn the oven off, open the door and let it cool for 15 minutes inside the oven.
  • Once cooled, remove from the oven, gently crack the top of the meringue cookie and fill with yogurt. Top with berries, and serve.


Use only room temperature eggs.
When separating egg whites, make sure there is no yolk in the whites.
Use only fine sugar. I like to use a coffee grinder to make sugar fine.
Don’t over-whisk the egg whites.
Start adding sugar to the egg mixture only after eggs started to get foamy.
Add sugar slowly and gradually.
Use parchment paper to line the baking sheet.
Space out the meringue on the baking sheet so they don’t touch; they will be expanding.
Oven temperature might vary. Keep an eye on the Pavlova while baking to make sure it won’t get burned.
Don’t open the oven door while cooking.
Let them cool properly. It won’t take long, but it will help to hold the shape and keep them presentable.


Calories: 193kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 69mgPotassium: 247mgFiber: 1gSugar: 42gVitamin A: 89IUVitamin C: 4mgCalcium: 81mgIron: 1mg
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