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5 from 1 vote

Mini Blueberry Pavlovas

Simple, elegant dessert that is gluten-free and absolutely delicious
Servings: 6

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.