🫐 Blueberry Lavender Mini Pavlovas

These elegant Blueberry Lavender Mini Pavlovas feature a crisp, delicate meringue shell with a marshmallow-soft center, topped with luscious whipped cream, fresh blueberries, homemade blueberry-lavender compote, and fragrant lavender blossoms. Light, airy, and bursting with fresh flavors, they're the perfect dessert for brunches, tea parties, weddings, or any special occasion.

🛒 Ingredients

For the Mini Pavlovas

• 4 large egg whites, room temperature

• 1 cup (200 g) granulated sugar

• 1 tsp cornstarch

• 1 tsp white vinegar

• 1 tsp vanilla extract

• Pinch of salt

Blueberry Lavender Compote

• 1½ cups (225 g) fresh blueberries

• ¼ cup (50 g) granulated sugar

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp culinary dried lavender

• 1 tsp cornstarch

• 1 tbsp water

Whipped Cream

• 1 cup (240 ml) heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

Garnish

• Fresh blueberries

• Culinary lavender sprigs

• Powdered sugar

• Lemon zest (optional)

👩‍🍳 Instructions

Step 1 – Make the Meringue

1. Preheat the oven to 250°F (120°C).

2. Line a baking tray with parchment paper.

3. Beat the egg whites with a pinch of salt until soft peaks form.

4. Gradually add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form.

5. Fold in the cornstarch, vinegar, and vanilla.

Step 2 – Shape & Bake

1. Spoon or pipe the meringue into 6–8 small nests, creating a shallow well in the center of each.

2. Bake for 60–70 minutes.

3. Turn off the oven and leave the pavlovas inside with the door slightly open for 1 hour to cool slowly.

Step 3 – Prepare the Blueberry Lavender Compote

1. Combine the blueberries, sugar, lemon juice, lemon zest, and lavender in a saucepan.

2. Cook over medium heat for 6–8 minutes, stirring occasionally.

3. Mix the cornstarch with the water and stir it into the blueberries.

4. Simmer for another 1–2 minutes until thickened.

5. Cool completely before using.

Step 4 – Make the Whipped Cream

1. Beat the heavy cream, powdered sugar, and vanilla until medium peaks form.

2. Transfer to a piping bag or spoon directly onto the pavlovas.

Step 5 – Assemble

1. Fill each cooled pavlova with whipped cream.

2. Spoon over the blueberry-lavender compote.

3. Top with fresh blueberries.

4. Garnish with culinary lavender sprigs.

5. Dust lightly with powdered sugar and a touch of lemon zest if desired.

Serve immediately.

🍽️ Serving Suggestions

These delicate pavlovas pair beautifully with:

• Earl Grey tea

• Chamomile tea

• Sparkling rosé

• Prosecco

• Lemonade

• Fresh berry salad

💡 Chef's Tips

• Make sure the mixing bowl is completely grease-free before whipping the egg whites.

• Add the sugar slowly to achieve a glossy, stable meringue.

• Use only culinary-grade lavender to avoid bitterness.

• Bake low and slow to create a crisp shell with a soft marshmallow center.

• Assemble just before serving to keep the meringue crisp.

❄️ Storage

• Store unfilled pavlova shells in an airtight container for up to 3 days.

• The blueberry compote can be refrigerated for up to 5 days.

• Whipped cream is best prepared fresh.

• Once assembled, enjoy within 2 hours for the best texture.

⭐ Why You'll Love This Recipe

These Blueberry Lavender Mini Pavlovas are a beautiful balance of textures and flavors:

• ☁️ Crisp exterior with a soft, marshmallow-like center

• 🫐 Sweet and tangy blueberry-lavender compote

• 🤍 Light, fluffy vanilla whipped cream

• 💜 Delicate floral notes from culinary lavender

• ✨ Elegant presentation that's perfect for entertaining

Every bite is light, refreshing, and bursting with fresh berries and fragrant lavender, making these mini pavlovas an unforgettable dessert for spring, summer, or any special celebration.