Mini Pavlova Recipe with Lemon and Blueberries

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Sweet, tangy lemon curd and fresh blueberries on top of light and crispy meringue shells, this mini pavlova recipe may seem fancy but it's actually incredibly easy to make and will leave your family and friends impressed!

These mini pavlovas are serious perfection guys. And don't be fooled, they are not hard to make.

Do they take a little time and patience? Yes. But are they difficult? No!

They are so light and wonderfully fresh with the lemon curd and blueberries (or you can use blueberry curd!), and just a tiny sprig of fresh mint. This is what life is all about.

And if you guys aren't on the lemon curd wagon yet, what are you waiting for?? Lemon curd is seriously one of the best things ever. Learn how to make Lemon Curd.

Creamy, tangy, and perfectly sweet, it's the perfect complement for the light and fluffy meringue used in these mini pavlovas.

If you're in love with lemon curd like I am, check out this amazing Lemon Chiffon Pie or this Meyer Lemon Souffle with Raspberry Sauce.

Also don't forget to check out the Complete Guide to Cooking with Lemons. It has some great info! Also check out the mini pavlova story!

What is a Pavlova?

A pavlova is a meringue based cake (really a giant meringue cookie) that is typically topped with fruit and whipped cream.

Why This Recipe Works

1. The meringue shells are crispy on the outside, and chewy in the middle - perfect for holding fruit.
2. The tartness of the lemon curd and blueberries complements the sweetness of the meringues perfectly.
3. Using room temperature egg whites helps the egg whites to whip up easier.
4. Adding the sugar slowly keeps the meringue from getting grainy.
5. Baking the pavlova in low heat for an extended amount of time gives them their perfect texture.

Step By Step Instructions

Preheat the oven to 225F degrees.

Place the egg whites in a bowl and beat on a medium-high setting until frothy (about 2-3 minutes). Add the salt and cream of tartar and beat 1 minute.

Add the sugar, 1 tablespoon at a time, while beating until all sugar has been incorporated and egg whites are stiff, glossy peaks. Add the sugar 30 seconds apart to ensure it has time to dissolve.

Gently fold in the lemon juice and vanilla.

Place the whipped egg whites in a piping bag. Line a large baking sheet with parchment paper. Pipe the egg whites onto the baking sheet in 2 - 2 ½" circles. Place them 1" apart on the baking sheet.

Using a spoon, make an indentation in the center of each meringue so there is a spot for the lemon curd.

Place the meringues in oven and bake for 1 hour and 15 minutes minutes (75 minutes). Turn the oven off and let the meringues sit in the warm oven for another 30 minutes.

Remove and let cool fully. Fill each meringue shell with 1 tablespoon of lemon curd and top with several blueberries. Garnish the mini pavlova with mint and drizzle with honey (optional).

Substitute blueberry curd or lime curd for the lemon curd if you'd like.

Expert Tips

1. Use room temperature egg whites to make the meringue.
2. Make sure there is no egg yolk, egg shell or any other foreign objects in the egg whites. This can affect how they whip up.
3. Add the sugar 1 tablespoon at a time, whipping for at least 30 seconds in between. This helps the sugar to dissolve so the meringue is not grainy.
4. If you don't have a piping bag, you can spoon the mixture onto a baking sheet in 2" circles.
5. When the meringues are done cooking, DO NOT open the oven. You want the heat to stay in while they sit for another 30 minutes.

FAQs:

Why is My Meringue Runny?

Usually a runny meringue means the egg whites were not whisked enough before the sugar was added. Make sure to whisk the egg whites until they are nice and frothy before starting to add the sugar. Also, make sure to add the cream of tartar; it helps to keep the air bubbles in the egg whites.

Why Did My Meringue Fall?

Meringue will crack and fall if cooled too quickly. Be sure to follow the instructions and leave the meringues in the oven for at least 30 minutes to let them slowly cool down with the temperature of the oven.

Also, if it is very humid, it may be difficult to get the egg whites to whip to stiff peaks, which can cause the meringue to fall. Try making meringues in the driest conditions possible.

Can You Make Pavlova the Day Before?

Once the meringue shells are cooled, they can be wrapped tightly in plastic wrap and stored in an airtight container overnight (room temperature). However, if there is any humidity in the air, the meringues will will not hold up well. I personally recommend not making them too far ahead of time or the center will become too soft and chewy.

How Long do Mini Pavlova Keep?

Once you assemble theses mini pavlovas, they will keep only for a couple hours at room temperature before starting to get soft and chewy.

Do You Refrigerate Pavlova?

Never refrigerate pavlova. It will become very soggy. I recommend eating it as soon as possible after baking for the best results.

Tools Used 

**Affiliate links - I earn a small commission if you click on the below links.

1. Glass Mixing Bowls
2. Hand Mixer (this is the one I love using)
3. Silicon Spatula
4. Piping Bag
5. Parchment Paper
6. Large Baking Sheet

Related Recipes:

How to Make Almond Meringue Cookies

Strawberry Shortcake Cheesecake
Lemon Creme Brulee
Strawberry Galette

Rate the recipe and leave a comment to let me know how it turned out!

Mini Pavlovas with Lemon & Blueberries

Sweet, tangy lemon curd and fresh blueberries on top of light and crispy meringue shells, this mini pavlova recipe may seem fancy but it's actually incredibly easy to make and will leave your family and friends impressed!

5 from 8 votes

Print Rate

Course: Dessert

Cuisine: Eastern European, French

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours

Servings: 15 servings

Calories: 109kcal

Author: Danielle Wolter

Ingredients

• ▢ 4 egg whites room temperature
• ▢ 1 cup sugar
• ▢ ⅛ tsp. cream of tartar
• ▢ ⅛ tsp. salt
• ▢ ½ tsp. vanilla extract
• ▢ ½ tsp. lemon juice
• ▢ 1 cup lemon curd
• ▢ ½ cup blueberries
• ▢ Fresh mint (optional for garnish)
• ▢ Honey (optional for drizzling)

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Instructions

• Preheat the oven to 225F degrees.
• Place the egg whites in a bowl and beat on a medium-high setting until frothy (about 2-3 minutes). Add the salt and cream of tartar and beat 1 minute.
• Add the sugar, 1 tablespoon at a time, while beating until all sugar has been incorporated and egg whites are stiff, glossy peaks.
• Gently fold in the lemon juice and vanilla. Place the whipped egg whites in a piping bag. Line a large baking sheet with parchment paper.
• Pipe the egg whites onto the baking sheet in 2 - 2 ½" circles. Place them 1" apart on the baking sheet.
• Using a spoon, make an indentation in the center of each meringue so there is a spot for the lemon curd.
• Place the meringues in oven and bake for 1 hour and 15 minutes minutes (75 minutes). Turn the oven off and let the meringues sit in the warm oven for another 30 minutes.
• Remove and let cool fully. Fill each meringue shell with 1 tablespoon of lemon curd and top with several blueberries. Garnish with mint and drizzle with honey (optional).

Expert Tips:

1. Use room temperature egg whites to make the meringue.
2. Make sure there is no egg yolk, egg shell or any other foreign objects in the egg whites. This can affect how they whip up.
3. Add the sugar 1 tablespoon at a time, whipping for at least 30 seconds in between. This helps the sugar to dissolve so the meringue is not grainy.
4. If you don't have a piping bag, you can spoon the mixture onto a baking sheet in 2" circles.
5. When the meringues are done cooking, DO NOT open the oven. You want the heat to stay in while they sit for another 30 minutes.

Nutrition

Serving: 1pavlova | Calories: 109kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Sodium: 74mg | Potassium: 23mg | Sugar: 22g | Vitamin C: 0.6mg

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