Ingredients

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

1 1/4 cups heavy whipping cream – cold

2 tablespoons granulated sugar

Blueberries for topping (about 30 berries per pavlova)

Pistachios for topping (about 40, lightly salted)

Instructions

Step 1: Preheat the oven to 225°F and line two large baking sheets with parchment paper. In a stand mixer bowl fitted with the whisk attachment, beat the egg whites and a pinch of salt on high speed until foamy, about 1 minute. Gradually add 3/4 cup sugar while continuing to beat on high for 9-10 minutes, stopping to scrape down the sides with 2 minutes remaining. The mixture should be thick, glossy, and form stiff peaks.

Step 2: Gently fold in the lemon juice and vanilla extract with about 10-11 full strokes using a spatula. Then fold in the corn starch and cream of tartar with another 10-11 strokes, being careful not to overmix. Using a piping bag fitted with a Wilton 2D tip, pipe 2-inch meringue circles onto the parchment, spaced 2 inches apart. Make an indentation in the center of each with a teaspoon to hold the cream later.

Step 3: Bake the meringues for 1 hour and 15 minutes. After baking, turn off the oven and leave the meringues inside for an additional 30 minutes without opening the door. Once done, transfer them to a cooling rack to cool completely.

Step 4: In a medium bowl, beat the cold heavy whipping cream and 2 tablespoons sugar until stiff peaks form, about 3 minutes. Pipe or spoon the whipped cream onto each cooled pavlova, then top with fresh blueberries and chopped lightly salted pistachios.

Step 5: Serve immediately for the best texture. Alternatively, you can prepare the whipped cream and toppings a few hours ahead and assemble the pavlovas about an hour before serving.

Tips & Variations

Use room temperature egg whites for maximum volume in your meringue.

Lightly salted pistachios balance the sweet flavors beautifully—try roasted pistachios if preferred.

For a twist, add a drizzle of passionfruit pulp or fresh mint leaves on top.

Be sure not to open the oven door while the meringues are cooling inside to prevent cracking.

Storage

Assembled mini pavlovas are best enjoyed within 4-6 hours when stored in the refrigerator to maintain the crisp meringue texture. Store components like the meringue nests, whipped cream, and toppings separately if you want to prepare in advance. Reassemble just before serving for optimal freshness. Avoid reheating.

FAQs

Can I make the meringue nests ahead of time?

Yes, you can bake and store the meringue nests in an airtight container at room temperature for up to 2 days. Add the cream and toppings shortly before serving to keep the nests crisp.

What if I don’t have cream of tartar?

Cream of tartar stabilizes the egg whites but can be omitted if needed. You might find the meringue slightly less stable, so beat the whites until very firm and handle carefully.