Servings: 6 pavlovas
Calories: 150kcal
Equipment
- Mixing bowl
- Electric mixer
- medium saucepan
- Baking Sheet
- Parchment paper
- fine-mesh sieve
Ingredients
For the Meringue
- 4 large egg whites The foundation of your pavlova, ensuring a light and airy texture.
- 1 cup granulated sugar Sweetness that stabilizes the meringue for that perfect crunch.
- 1 teaspoon cornstarch Helps achieve the desired softness inside while maintaining structural integrity.
- 1 teaspoon white vinegar Enhances stability and adds a subtle tang.
- 1/2 teaspoon vanilla extract Infuses warmth and depth to your meringue.
- Pinch salt Balances sweetness for a more sophisticated flavor.
For the Lemon Curd
- 3 large egg yolks The rich foundation for a luscious lemon curd that pairs beautifully with meringue.
- 1/2 cup granulated sugar Sweetens and complements the tartness of fresh lemon juice.
- 1/4 cup fresh lemon juice The star ingredient that gives your lemon curd its zesty brightness.
- 1/4 cup unsalted butter Creates a smooth, velvety texture in your lemon curd.
- 1 teaspoon lemon zest Amplifies the lemon flavor, adding a burst of aromatic freshness.
For the Topping
- 1 cup fresh blueberries Juicy and vibrant, these are the perfect fruity accent to your pavlovas.
- Whipped cream optional, for garnish; adds a decadent touch if you want to elevate your dessert even further.
- Mint leaves optional, for garnish; a refreshing finish that brightens the presentation and flavor.
Instructions
How to Make Mini Lemon Blueberry Pavlovas
- Preheat your oven to 225°F (110°C) and prepare a baking sheet by lining it with parchment paper.
- Beat the egg whites in a clean, dry mixing bowl on medium speed until frothy, then add a pinch of salt.
- Increase mixer speed to high and gradually add granulated sugar, one tablespoon at a time until glossy and stiff peaks form, about 5-7 minutes.
- Fold in cornstarch, vinegar, and vanilla extract gently until just combined.
- Spoon or pipe small rounds (about 3 inches in diameter) onto the baking sheet, creating a slight indentation in the center.
- Bake for 60-70 minutes until dry to the touch and easily lifted off parchment paper. Cool completely in the oven with door slightly ajar.
- Whisk together egg yolks, granulated sugar, lemon juice, and lemon zest in a medium saucepan.
- Add butter and cook over medium heat, stirring constantly until thickened, about 5-7 minutes.
- Remove from heat and strain the lemon curd through a fine mesh sieve to eliminate lumps.
- Fill each meringue's center with a spoonful of lemon curd.
- Top each pavlova with fresh blueberries.
- Optional: Add a dollop of whipped cream and garnish with mint leaves.
- Serve immediately for the best texture, or refrigerate for a few hours before enjoying.
Notes
Keep your mixing bowl and beaters clean and dry for the best meringue texture. Gradually add sugar and fold ingredients gently to avoid deflating the meringue.
Nutrition
Serving: 1pavlova | Calories: 150kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 50mg | Potassium: 80mg | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 0.5mg
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