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!
Servings 15 servings
Calories 109 kcal
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).
to make the meringue. room temperature egg whites Make sure there is
. This can affect how they whip up. no egg yolk, egg shell or any other foreign objects in the egg whites
, whipping for at least 30 seconds in between. This helps the sugar to dissolve so the meringue is not grainy. Add the sugar 1 tablespoon at a time If you
, you can spoon the mixture onto a baking sheet in 2" circles. don't have a piping bag When the meringues are done cooking,
. You want the heat to stay in while they sit for another 30 minutes. DO NOT open the oven Serving: 1 pavlova | Calories: 109 kcal | Carbohydrates: 23 g | Protein: 1 g | Fat: 1 g | Sodium: 74 mg | Potassium: 23 mg | Sugar: 22 g | Vitamin C: 0.6 mg