Mini Lemon Pistachio Pavlovas with Blueberries are the epitome of delicate elegance. These individual meringue nests feature a crisp exterior and a soft, marshmallow-like center, perfectly balanced with a bright lemon-infused whipped cream. Topped with plump blueberries and crunchy pistachios, they deliver a delightful contrast of textures and flavors. Light yet indulgent, these pavlovas make an ideal dessert for spring and summer gatherings, afternoon teas, or special occasions.

Why You’ll Love This Recipe

Elegant Presentation: The pavlovas’ cloud-like appearance and colorful toppings are both sophisticated and inviting.
Bright and Balanced Flavors: Tart lemon cream and sweet blueberries complement the subtle sweetness of the meringue.
Textural Delight: Crisp shells, soft centers, airy cream, juicy fruit, and crunchy nuts offer layers of texture.
Naturally Gluten-Free: Made without flour, they’re an excellent dessert option for gluten-free diets.
Make-Ahead Friendly: Meringues can be prepared in advance and assembled just before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pavlovas:

egg whites, room temperature
superfine sugar
cream of tartar
vanilla extract
cornstarch

For the Lemon Cream:

heavy cream
powdered sugar
lemon zest
lemon juice

For Topping:

fresh blueberries
shelled pistachios, chopped
extra lemon zest for garnish (optional)

Directions

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
Add sugar gradually, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
Gently fold in the vanilla extract and cornstarch.
Spoon or pipe the meringue into six small nests on the prepared baking sheet, creating a slight dip in the center of each for the filling.
Bake for 60–70 minutes, or until the meringues are dry and firm to the touch. Turn off the oven and let the pavlovas cool completely inside with the door slightly ajar.
To prepare the lemon cream, whip the heavy cream with powdered sugar, lemon zest, and lemon juice until soft peaks form.
Once the pavlovas are fully cooled, top each with a generous dollop of lemon cream, a handful of blueberries, and a sprinkle of chopped pistachios.
Garnish with extra lemon zest if desired. Serve immediately for the best texture.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 mini pavlovas
Calories: Approximately 190 kcal per serving

Variations

Citrus Twist: Substitute lime or orange zest and juice for a different citrus profile.
Berry Swap: Use raspberries, blackberries, or sliced strawberries instead of blueberries.
Nut-Free Version: Omit pistachios or use toasted coconut for a similar crunch.
Herbal Accent: Add a hint of fresh thyme or mint leaves for a fragrant garnish.
Chocolate Drizzle: Finish with a thin drizzle of dark chocolate for added richness.

Storage/Reheating

Storage: Store unfilled pavlovas in an airtight container at room temperature for up to 3 days.
Refrigeration: Once assembled, pavlovas should be served immediately. The meringue may soften if refrigerated.
Freezing: Not recommended, as meringues tend to lose their texture after thawing.

FAQs

Can I make the pavlovas ahead of time?

Yes, the meringue shells can be made up to 3 days in advance and stored in an airtight container.

What is the best way to achieve stiff peaks?

Ensure your mixing bowl and beaters are completely clean and dry. Beat egg whites gradually, and add sugar slowly for best results.

Can I use regular granulated sugar instead of superfine sugar?

Yes, but superfine sugar dissolves more easily. If using granulated, pulse it briefly in a food processor to reduce the grain size.

Is it necessary to use cream of tartar?

It helps stabilize the egg whites but can be omitted or replaced with 1/2 teaspoon lemon juice or vinegar.

What’s the difference between soft and stiff peaks?

Soft peaks droop when the beaters are lifted, while stiff peaks stand upright and hold their shape.

Can I use a non-dairy cream?

Yes, chilled coconut cream or a plant-based whipping cream can be used as a substitute.

Will the meringue collapse if I open the oven?

It’s best to avoid opening the oven during baking. Let them cool gradually inside the oven to prevent cracks.

Are pavlovas gluten-free?

Yes, traditional pavlovas are naturally gluten-free since they do not contain flour.

Can I pipe the meringue instead of spooning?

Absolutely. Use a piping bag fitted with a large round or star tip for a more polished look.

How do I keep pavlovas crisp?

Store them in an airtight container with silica gel packets or uncooked rice to help absorb moisture.

Conclusion

Mini Lemon Pistachio Pavlovas with Blueberries are an exquisite dessert that marries delicate textures with bold, fresh flavors. The crisp meringue shell, vibrant lemon cream, juicy berries, and crunchy pistachios create a balanced and refreshing treat. Ideal for impressing guests or adding a sophisticated touch to any celebration, these pavlovas are as delightful to eat as they are to behold.

Mini Lemon Pistachio Pavlovas with Blueberries

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Mini Lemon Pistachio Pavlovas with Blueberries are light and airy desserts featuring a crisp meringue shell and marshmallow-soft center, topped with tangy lemon cream, fresh blueberries, and crunchy pistachios. These elegant, gluten-free treats are perfect for entertaining or a show-stopping summer dessert.

Author: Asma
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 6 mini pavlovas
Category: Dessert
Method: Baking
Cuisine: Modern / European-Inspired
Diet: Gluten Free

Instructions

Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
Gently fold in vanilla and cornstarch.
Spoon or pipe meringue into 6 small nests on the baking sheet, creating a slight dip in the center.
Bake for 60–70 minutes until dry and crisp. Turn off the oven and let pavlovas cool completely inside with the door slightly ajar.
Meanwhile, whip heavy cream, powdered sugar, lemon zest, and lemon juice until soft peaks form.
Once pavlovas are cool, top with lemon cream, blueberries, and chopped pistachios. Garnish with lemon zest if desired.
Serve immediately for the best texture.

Notes

Make sure the bowl and beaters are grease-free for best meringue results.
Pavlovas can be baked a day ahead and stored in an airtight container.
Swap blueberries with raspberries or blackberries for variety.
Lightly toast pistachios for extra flavor.