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Blueberry Mini Pavlovas


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Blueberry Mini Pavlovas are an impressive meringue dessert, perfect for your next dinner party! Top with whipped cream and fresh fruit. 

Being home more has made me experiment with new desserts in the kitchen! I made these Mini Pavlovas for a small dinner party and they were a hit! These seem fancy, but truly aren't that difficult to make, they just take some extra time! The good news is: the extra time is totally hands off! You just have to let them sit in a cooling oven for several hours to finish. 

Mini Blueberry Pavlovas

What is a Pavlova? 

Pavlovas are a baked meringue dessert. Meringue is traditionally made from whipped egg whites, sugar and flavoring. Pavlovas are baked, which gives them a crisp and slightly browned crusts. The inside remains soft, light and pillowy! 

I made mini Pavlovas to make them appropriate for single servings. Traditionally, a Pavlova would be a larger, pie sized dessert that you could slice in to. 

Mini Pavlovas

How to make pavlova bases

The core ingredients these mini pavlovas are egg whites, salt and powdered sugar. The powdered sugar is added gradually while the mixture is whipped for 5-8 minutes, until the mixture starts to become stiff.

At this point, cornstarch, vinegar and vanilla extract are folded in to form a meringue. Then, spoonfuls of the meringue are placed onto a sheet tray and baked for a bit over an hour. 

Mini Pavlovas

Pavlovas take time. Why? Because once the bake time is over, you leave it in the oven for 6 hours!  Or, until it's completely cool. But, it will likely take 6 hours for them to completely set and the crust to form. 

How to store pavlovas

Pavlovas need to be consumed immediately or stored in a completely airtight container at room temperature, in a NON humid environment! Why? The moisture in the air can turn them into a sticky disaster. 

If storing in an airtight container, make sure to consume within two days! 

Mini Pavlovas

How to decorate mini pavlovas

It's traditional to decorate pavlovas with fresh whipped cream and fresh sliced fruit. My favorite fruits to use are a bit tart and balance out the sweetness of the Pavlova, like blueberries or blackberries. 

I hope that you enjoy these Blueberry Mini Pavlovas, and they add a special touch to your next dinner party! If you enjoyed them, let me know in the comments!

Yield: 6

Blueberry Mini Pavlovas

Blueberry Mini Pavlova
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 6 hours
Total Time 7 hours 30 minutes


  • 4 large egg whites
  • 1 pinch of salt
  • 1.25 cups powdered sugar
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Garnishes:
  • Sliced fruit of your choice
  • Whipped Cream


  1. Preheat the oven to 225°F. Line a large sheet tray with parchment paper, set aside.
  2. In the body of a stand mixer add the egg whites and the salt. Mix on medium speed until soft peaks form about 5 minutes. Add the powdered sugar one tablespoon at a time to the bowl, scraping down the sides as needed. Turn the speed onto medium high and whip until stiff peaks form, the egg white will become glossy and bright white, about 5-8 minutes. 
  3. Fold in the cornstarch, vinegar, and vanilla until fully mixed. Place six even dollops of the meringue onto the sheet tray about 3 inches apart. Slightly flatten them out until they are an inch and a half high, make a little divet in the center, this is where your toppings will sit.
  4. Place in the oven and bake for 1 hour and 15 minutes. Without opening the oven, turn off the heat and let cool down completely. This will take about 6 hours. Use immediately or store in an airtight container until ready to serve.
  5. Notes: Do not make on a humid or rainy day, the meringue will not dry properly.
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