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Pastel Pavlova Nests

These delicate Pastel Pavlova Nests are light, airy meringue treats with a crisp exterior and soft marshmallow-like center, perfect for spring gatherings or Easter celebrations.

Ingredients

Scale
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp cornstarch
  • Pastel gel food coloring (pink, yellow, blue, etc.)
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for cream)
  • Fresh berries or mini Easter candies for garnish

Instructions

  1. Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
  2. In a clean, dry bowl, beat egg whites until soft peaks form.
  3. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
  4. Gently fold in vanilla extract, vinegar, and cornstarch.
  5. Divide meringue into separate bowls and add a drop of pastel food coloring to each. Gently swirl for a marbled effect.
  6. Spoon meringue onto the prepared baking sheet in small nest shapes, creating a well in the center of each with the back of a spoon.
  7. Bake for 60–75 minutes, or until dry and crisp on the outside. Turn off the oven and let nests cool completely inside with the door slightly open.
  8. Meanwhile, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Once nests are cooled, fill the center with whipped cream and top with fresh berries or mini candies.
  10. Serve immediately or refrigerate until ready to serve.

Notes

  • Ensure no yolk gets into the egg whites for proper meringue texture.
  • Do not overmix when adding food coloring to keep a pastel marbled look.
  • Pavlovas are best served fresh but can be stored unfilled in an airtight container for 2–3 days.
  • Use a metal or glass bowl for whipping egg whites, as plastic can retain grease.

Nutrition

Keywords: Pavlova, pastel dessert, Easter treat, meringue nests, spring dessert, gluten free