Nutella Pavlova Bites (Print Version)
# Ingredients:
→ Mini Pavlova
01 -
1 teaspoon vanilla extract
02 -
1 cup granulated sugar
03 -
4 large egg whites
→ Nutella Whipped Cream
04 -
1 cup raw unsalted hazelnuts
05 -
1 cup Nutella, split into two halves
06 -
2 cups heavy whipping cream
07 -
4 ounces chocolate bar (milk or dark)
# Instructions:
01 -
Turn on your oven and set the temperature to 250°F (120°C). Put a silicone mat or parchment paper on your baking sheet.
02 -
Use a stand or handheld mixer at medium-high speed to beat the egg whites. Slowly pour in the sugar while mixing, then keep going until the mixture makes firm peaks. Scoop the mixture into a piping bag and pipe thick circles about 4 inches wide onto the baking sheet.
03 -
Pop them in the oven for 90 minutes or until they're dry to the touch but not golden brown. Once done, turn the oven off and leave them to cool completely for about 1 to 2 hours.
04 -
Heat the hazelnuts in a pan on medium heat, stirring constantly for about 2 to 3 minutes until they’re fragrant. Take them off the heat, let them cool fully, and then chop them up coarsely. Set aside for later.
05 -
Whip the heavy cream at medium speed with a mixer until it looks nice and fluffy. Mix in half a cup of Nutella gently until just blended. Warm the remaining Nutella in a microwave until it’s smooth enough to drizzle.
06 -
Fill the pavlova centers with the warm Nutella. Add a dollop of Nutella cream on top, sprinkle the chopped hazelnuts, and finish by shaving some chocolate over everything. Serve it right away.
# Notes:
01 -
Fresh berries like raspberries or chopped strawberries can be added for a fruity touch.