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Mini Pavlova with Blueberries and Pistachios Recipe

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4.1 from 7 reviews

This Mini Pavlova recipe creates delicate, individual-sized meringue shells with a crisp exterior and marshmallow-soft interior, topped with whipped cream, fresh blueberries, and lightly salted pistachios. Perfect for elegant dessert servings, these airy treats combine sweet and tangy flavors with a satisfying crunch.

Ingredients

Meringue

  • 4 egg whites – room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon organic corn starch
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch of fine salt

Whipped Cream Topping

  • 1 1/4 cups heavy whipping cream - cold
  • 2 tablespoons granulated sugar

Toppings

  • Blueberries (approximately 30 berries per pavlova)
  • Pistachios, lightly salted (approximately 40 nuts per pavlova)

Instructions

  1. Preheat and Prepare: Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper and set aside for meringue piping.
  2. Make Meringue: In a stand mixer bowl equipped with the whisk attachment, beat the 4 room temperature egg whites and a pinch of salt on high speed until foamy, about 1 minute. Gradually add 3/4 cup granulated sugar while mixing continuously. Continue to beat on high for 9-10 minutes until stiff peaks form, pausing to scrape the bowl sides with 2 minutes remaining. The mixture should be thick, glossy, and smooth.
  3. Fold in Flavorings: Using a spatula, gently fold in 1 teaspoon freshly squeezed lemon juice and 1/2 teaspoon vanilla extract with 10-11 full strokes. Then fold in 1 teaspoon organic corn starch and 1/2 teaspoon cream of tartar, again using 10-11 full strokes. Avoid over-mixing to maintain airiness.
  4. Pipe and Shape Meringues: Transfer the meringue to a piping bag fitted with a Wilton 2D tip. Pipe individual meringue rounds about 2 inches in size and spaced 2 inches apart onto the parchment-lined sheets. Use a teaspoon to create an indentation in the center of each meringue to hold the whipped cream later.
  5. Bake and Cool: Bake the meringues for 1 hour and 15 minutes. Then turn off the oven and leave the meringues inside for an additional 30 minutes without opening the door. This slow cooling results in a crispy exterior with a soft, marshmallow-like inside. Once fully cooled, transfer the pavlovas to a cooling rack.
  6. Prepare Whipped Cream: In a medium bowl, beat the cold heavy whipping cream with 2 tablespoons of sugar until stiff peaks form, about 3 minutes.
  7. Assemble: Pipe the whipped cream atop each cooled pavlova using the Wilton 2D tip. Garnish with fresh blueberries (about 30 per pavlova) and lightly salted chopped pistachios (about 40 nuts per pavlova) to balance sweetness with a salty crunch.
  8. Serve or Store: These mini pavlovas are best served immediately but can be refrigerated for 4-6 hours once assembled. For optimal freshness, prepare toppings ahead and assemble one hour before serving. Enjoy your elegant dessert!

Notes

  • Use room temperature egg whites to achieve maximum volume when whipping.
  • Gradually add sugar to promote stable, glossy meringue peaks.
  • Do not over-mix after adding corn starch and cream of tartar to retain airiness.
  • If desired, substitute blueberries with other fresh berries or fruits.
  • Use lightly salted pistachios to counterbalance sweetness and add texture.
  • Ensure the oven door remains closed during the cooling period to prevent cracks.
  • Meringues can be made a day ahead; store in an airtight container until assembly.

Find it online: https://recipefeastful.com/mini-pavlova-with-blueberries-and-pistachios-recipe/