It’s official. I’m obsessed with meringue, or anything with that marshmallow taste and texture. I actually have to make more than I need for the mini pavlovas to account for the mounds of fresh meringue I lick off the spatula right after that glorious whipping stage.
I made a version of these recently for a dinner hosted by my sister-in-law. This was a mini retreat for the pastor’s wives from my brother’s church in Santa Rosa. (Side note: I’m hooked on his sermons and highly recommend listening if you know him, or you’re just curious about the bible.)
The lovely ladies were staying at a beautiful bed and breakfast in Lodi and I had the honor (seriously) of cooking dinner for them. I make cod steamed with veggies in parchment paper, a wedge salad with homemade Roquefort dressing and for dessert, mini strawberry pavlovas.
They asked for the recipe, so I decided to do a blueberry version and just share it with everyone.
Enjoy!
Why I Love Pavlovas
I love that pavlovas don’t need flour. I’m not gluten-free, but this can certainly be a wonderful dessert for those who are.
In addition, this pavlova dessert doesn’t have to be overly sweet. The richness of the whipped cream and the natural sweetness of the blueberries makes these mini blueberry pavlovas a perfectly, light and elegant dessert in the summertime, or anytime.
And I love that you can create them any way you like, whether one large pavlova with two layers, or just adorably small like the ones I made. Next time I’m going to try forming them into heart shapes.
Did I mention they are quick to make and only have a handful of ingredients? I can just gush about pavlovas all day.
Mini Blueberry Pavlovas
Ingredients
- 5 egg whites
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 tsp cornstarch
Whipped Topping
- 1 cup heavy whipping cream
- 1/8 cup powdered sugar
- 1/2 tsp vanilla extract
Blueberry Sauce
- 2 cups fresh or frozen blueberries
- 1/8 cup granulated sugar
Instructions
To make the meringues
- Before starting, thoroughly wash all bowls, spatulas and whisks and then wipe down with lemon juice or white vinegar. This process removes any butter/fat residue and will help your meringues come out nice and fluffy.
- Heat oven to 225 degrees F.
- In mixing bowl, beat eggs on medium speed until frothy,
about 30 seconds. - With mixer running, slowly add granulated sugar and beat on
medium high until stiff peaks form. - Using a spatula, gently fold cornstarch and vanilla into the
egg mixture until combined. - Scoop about 1/4 cup of the mixture with an ice cream scoop
or large spoon and gently drop onto parchment-lined cookie sheet. Gently press
the top center of the meringue with the back of a large spoon to create a
shallow cup to accommodate the fruit and whipped topping. Repeat with remaining
batter, making sure to space 2 inches apart. - Bake for one hour or until meringues are very light golden
brown and dry to the touch. Turn oven off and let cool in the oven.
Blueberry Sauce
- While meringues are baking, add 2 cups of blueberries to a
small sauce pan with sugar. Bring to simmer and cook for about 10 minutes until
blueberries and tender and the juices are beginning to thicken. - Strain about ½ cup of the berry mixture through a sieve or mesh colander. Set aside the blueberry compote and puree.
Whipped Cream Topping
- For the whipped cream, beat the heavy cream with the sugar
until desired consistency. Add vanilla extract and beat until combined.
To Serve
- To serve, spoon blueberry compote on the tops of meringues and then drizzle a little puree. Top with whipped cream and more drizzle if desired.
Yummy! My niece Valerie loves Pavlova, makes it regularly I hope she reads this post
Thank you Roberta! 🙂
These looks absolutely beautiful! I’ve never eaten or tried making pavlovas but it’s for sure on my list and I’ll be using this recipe.
Thank you so much! You’ll love how simple they are. One of my favorites!