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Mini Pavlovas with Cream, Blueberries, and Pistachios

These charming Mini Pavlovas are light, airy, and filled with creamy goodness, topped with fresh blueberries and crunchy pistachios—the perfect treat for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meringue
  • 4 large large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
For the Toppings
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 handful pistachios, roughly chopped

Method
 

Preparation
  1. Preheat your oven to 225°F (or 110°C) and line a baking sheet with parchment paper.
  2. In a stand mixer, whip the egg whites on medium speed until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, while the mixer is on high speed until glossy and stiff peaks form.
  4. Gently fold in the vinegar and cornstarch.
  5. Spoon or pipe the meringue mixture into 3-inch circles on the prepared baking sheet, creating wells for toppings.
Cooking
  1. Bake for about 1 hour until crisp on the outside and soft on the inside.
  2. Turn off the oven and leave the meringues inside to cool completely.
Assembly
  1. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  2. Once the meringues are cool, spoon the whipped cream into the centers, top with blueberries, and sprinkle with pistachios.

Notes

For faster preparation, meringues can be made a day in advance. They store well in an airtight container. Feel free to substitute blueberries with seasonal fruits like strawberries or kiwi. If you're feeling adventurous, use aquafaba as a vegan alternative to egg whites.