Description
Mini Lemon Blueberry Pavlovas are light, airy meringues filled with tangy lemon curd and topped with fresh blueberries.
Ingredients
Scale
- For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Lemon Curd:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup unsalted butter (cut into pieces)
- 1 teaspoon lemon zest
- For the Topping:
- 1 cup fresh blueberries
- Whipped cream (optional, for garnish)
- Mint leaves (optional, for garnish)
Instructions
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add a pinch of salt.
- Increase the mixer speed to high and gradually add the granulated sugar, one tablespoon at a time, until the mixture is glossy and forms stiff peaks (about 5-7 minutes).
- Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
- Using a spoon or a piping bag, dollop or pipe small rounds (about 3 inches in diameter) onto the prepared baking sheet. Create a slight indentation in the center of each meringue to hold the lemon curd later.
- Place the baking sheet in the preheated oven and bake for 60-70 minutes, or until the meringues are dry to the touch and can easily be lifted off the parchment paper. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.
- In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest.
- Add the butter and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature.
- Once the meringues are completely cool, fill the center of each with a spoonful of lemon curd.
- Top each pavlova with fresh blueberries.
- Optionally, add a dollop of whipped cream and garnish with mint leaves for an elegant touch.
- Serve immediately for the best texture, or refrigerate for up to a few hours before serving.
Notes
- Store leftovers in the refrigerator.
- Best when served fresh.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg