Pavlova Nests

Method8 steps

1. 1

   Step 1: Preheat oven to 120 degrees celsius / 250 degrees fahrenheit (fan-forced).

2. 2

   Step 2: Line a few baking trays with baking paper.

3. 3

   Step 3: Beat egg whites (4) and salt (1 pinch) on medium-high speed until the mixture forms soft peaks.

   Uses 4 egg whites, separated from four approximately 60 g eggs · 1 pinch salt

4. 4

   Step 4: Add sugar (1 cup) gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy - if it doesn't continue beating for another minute.

   Uses Soft-peak egg whites · 1 cup caster sugar

5. 5

   Step 5: Return mixture to low speed and add vanilla essence (1 teaspoon) and vinegar. Mix until combined.

   Uses Thick glossy sweetened meringue · 1 teaspoon vanilla essence · 1 teaspoon white vinegar

6. 6

   Step 6: Use a piping bag to create 8 small nest shapes of about 7-8 cm in diameter.

   Uses Prepared vanilla-vinegar meringue

7. 7

   Step 7: Reduce the oven to 100°C (210°F), fan-forced, and put the trays in. Bake for forty minutes, then turn the oven off. Keep the oven door closed for the cooling stage.

   Bake · 40 minUses Eight piped raw pavlova nests

8. 8

   Step 8: Leave the nests in the switched-off oven with the door closed until completely cool, at least a few hours and preferably half a day. Once completely cool, remove from the oven.

   Cool fully in closed switched-off oven: several hoursUses Baked pavlova nests in switched-off closed oven