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Mini Lemon Blueberry Pavlovas

Mini Lemon Blueberry Pavlovas - Light and Easy Elegance

Delight in the light, airy texture of Mini Lemon Blueberry Pavlovas, a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 6 pavlovas
Course: Desserts
Cuisine: Modern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Use room temperature for better whipping.
  • 1 cup Granulated Sugar Superfine sugar gives a smoother texture.
  • 1 teaspoon Cornstarch Helps stabilize the meringue.
  • 1 teaspoon White Vinegar Can substitute with an equal amount of lemon juice.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best results.
  • 1 pinch Salt Balances sweetness.
For the Lemon Curd
  • 4 large Egg Yolks Essential for creaminess.
  • ½ cup Granulated Sugar Any granulated sugar works.
  • ½ cup Fresh Lemon Juice Fresh juice is preferred.
  • 4 tablespoons Unsalted Butter Using unsalted gives better control over saltiness.
  • 1 teaspoon Lemon Zest Use fresh zest for better taste.
For Topping & Garnish
  • 1 cup Fresh Blueberries Feel free to swap with other berries.
  • 1 cup Whipped Cream Optional, store-bought or homemade.
  • 6 leaves Mint Leaves Optional, for garnish.

Equipment

  • Oven
  • Mixing bowl
  • whisk
  • Baking Sheet
  • Parchment paper
  • saucepan

Method
 

Preparing the Meringue and Lemon Curd
  1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper. In a clean mixing bowl, whip the egg whites at medium speed until soft peaks form.
  2. Gradually add the granulated sugar, cornstarch, white vinegar, vanilla extract, and a pinch of salt. Beat until glossy, stiff peaks form, about 10 minutes.
  3. Spoon the meringue mixture onto the baking sheet, shaping it into small nests. Bake for approximately 1 hour, until dry to the touch.
  4. Turn off the oven and let them cool completely inside.
  5. For the lemon curd, whisk together egg yolks, sugar, lemon juice, and zest in a saucepan. Cook over low heat while stirring constantly for about 10 minutes until thick.
  6. Remove from heat and whisk in unsalted butter until smooth.
Assembling the Pavlovas
  1. Once meringue nests are cooled, fill each one with lemon curd.
  2. Top each pavlova with fresh blueberries and garnish with whipped cream and mint leaves if desired.
  3. Serve chilled or at room temperature.

Nutrition

Serving: 1pavlovaCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 50mgPotassium: 100mgSugar: 20gVitamin A: 5IUVitamin C: 20mgCalcium: 10mgIron: 1mg

Notes

Assemble the pavlovas right before serving to maintain crispness. Use fresh ingredients for best flavor.

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