Mini Pavlova Nests

meringue cookies filled with lemon curd and blueberries

5 from 8 votes

Mini Pavlova Nests are the perfect light and elegant dessert! These crispy-outside, chewy-inside mini meringue nests are filled with tangy lemon curd and juicy blueberries for a stunning mini pavlova with fresh fruit. This easy gluten free pavlova recipe is ideal for parties, holidays, and entertaining, making beautiful individual pavlova desserts that everyone will love. Save this recipe for the ultimate bite sized pavlova treats!

Prep Time15

Cook Time1 45

Total Time2

Course: Dessert

Cuisine: American, Australian, French, New Zealand

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 109kcal

Author: Danielle Wolter

Ingredients

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

Instructions

Preheat the oven to 225°F.
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 meringue mixture in a piping bag fitted with a tip. 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 off the oven and let the meringues sit in the warm oven for another 2 hours, or up to overnight.
Remove and let cool fully. Fill each of the individual pavlova nests with a dollop of lemon curd and top with several blueberries. Garnish the crisp meringue nests with mint and drizzle with honey (optional).

Notes

1. Use room temperature egg whites to make the meringue.

1. 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.

1. 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.

1. If you don't have a piping bag, you can spoon the mixture onto a baking sheet in 2" circles.

1. When the meringues are done cooking, DO NOT open the oven. You want the heat to stay in while they sit for at least 2 hours.

Nutrition