These pavlova nests cost a fraction of the store-bought kind and they’re easy to make when you follow our tips.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.
Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit.