Mini Pavlovas with blueberries

Delicate mini Pavlovas in a beautiful seasonal version, topped with whipped cream and fresh blueberries. Just like my recent rhubarb and pistachio pavlova, these meringues are made using the Swiss meringue method, which has become my favourite technique. If you haven’t tried it before, I highly recommend it. Swiss meringue is more stable, less likely to crack, and no more difficult to make than the traditional method.

Ingredients for the meringues:

• 4 large egg whites (160 g)
• 260 g caster sugar
• 1 teaspoon lemon juice

All ingredients should be at room temperature.

Place the egg whites and sugar into a clean glass or metal bowl. Bring a small saucepan of water to a gentle simmer. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk the egg whites continuously while they warm gently. The mixture may become slightly foamy, but the main goal is for the sugar to dissolve completely. Check by rubbing a little of the mixture between your fingers – it should feel completely smooth. Transfer the warm mixture to the bowl of a stand mixer and whip until the meringue becomes thick, glossy and completely cool. Add the lemon juice and beat briefly to combine.

Line a baking tray with baking paper. Draw five circles about 8 cm in diameter, leaving space between each one, then turn the paper over. Spoon or pipe the meringue onto the circles, shaping five mini Pavlovas.

Bake in a preheated 120°C for 1 hour to 1 hour 20 minutes, until crisp on both the top and the base. Turn off the oven, leave the door slightly ajar and allow the meringues to cool completely inside.

You will also need:

• 350 ml double cream, chilled
• 300 g fresh blueberries

Just before serving, whip the cream until stiff peaks form. Top each meringue with whipped cream and finish with plenty of fresh blueberries. Serve immediately.

Enjoy!