Nutella Pavlovas

5 from 1 rating

Individual Nutella Pavlovas are crisp on the outside with a soft marshmallow-esq interior. They're light as air and are filled with a velvety smooth Nutella Whipped Cream. They may sound complicated but they're fairly easy to make!

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: 8

By: Sharon Lachendro

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Ingredients

4 large Egg Whites, room temperature
½ teaspoon Cream of Tartar, optional
1 cup Granulated Sugar or Caster Sugar
1 recipe Nutella Whipped Cream

Instructions

Make the Pavlovas

Preheat the oven to 250F and line a half sheet pan with parchment paper or a silicone mat.
Using a handheld mixer or stand mixer, whip the egg whites and cream of tartar on medium-high speed. When the egg whites have thickened and start to hold soft peaks, slowly add the granulated sugar one tablespoon at a time while continuing to beat the egg whites, until all the sugar is added. Then continue to whip the mixture until stiff peaks form.
Transfer the meringue to a piping bag (fitted with a piping tip, if desired) and pipe 4” circles on the lined baking sheet, making sure that the sides of the mini pavlovas are thick enough but have enough of a hollow center to hold the filling.

Bake, Dry, and Cool

Bake for 90 minutes, or until they are firm and dry. Be careful not to brown the pavlovas.
Turn off the oven and leave the pavlovas to cool and dry inside -- about 1-2 hours.

Toast the Hazelnuts

Toast the hazelnuts in a small, nonstick skillet over medium heat for 2-3 minutes, stirring often. They should start to smell fragrant but make sure not to let them burn.
Remove from heat and allow to cool completely. Roughly chop the hazelnuts and set them aside until ready to use.

Make the Filling and Assemble

Prepare the Nutella Whipped Cream as instructed in the recipe.
Heat 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
Fill each pavlova with the Nutella Whipped Cream. Drizzle with the melted Nutella and garnish with the chopped hazelnuts and shaved chocolate. Serve immediately.

Notes

Please read the post for helpful tips and information for making this recipe successfully.
The cream of tartar helps add stability to the egg whites. You can omit it if you don't have it on hand.
You can skip the piping and use a spoon to form 8 even-sized pavlovas. Be sure to create a well and hollow out the center before baking.
Nutrition information is approximate and based on 8 servings. It does not include the whipped cream.