Full question
I love the Chocolate Raspberry Pavlova and have made it many times but I would like to use the recipe to make small, individual meringue nests (for fussy children who will top their own). Please tell me how to adapt this recipe in terms of how many nests to make, temperature and cooking time. Many thanks!
Our answer
Nigella's Chocolate Raspberry Pavlova (from NIGELLA SUMMER) is a chocolate flavoured meringue base that has a fudgy, almost brownie-like quality. The recipe should adapt for mini pavlovas, though as we have not tried the recipe in this form we are unable to guarantee the results.
We suspect that the chocolate meringue mixture will make around 12-14 mini pavlovas, each approximately 10cm/4 inches in diameter. Spread the meringue mixture in smallish circles on parchment-line baking sheets. You will probably need 2 baking sheets so that you can leave a good space between each of the individual pavlovas. We would suggest following the baking instructions for Nigella's Mini Pavlovas by preheating the oven to 180°C/160°C fan/350°F. Put the meringues into the oven and immediately turn it down to 150°C/130°C fan/300°F. Bake the meringues for 30 minutes then turn off the oven and leave the meringues for a further 30 minutes before removing the baking sheets from the oven and letting the meringues cool. Also please note that meringues can be affected by humidity so try to avoid making them in wet or humid weather or in a very steamy kitchen.
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