Blueberry Pavlovas

Course: Dessert
Cuisine: American
Keyword: blueberries, blueberry pavlova, Mother's Day, pavlovas, tea party
Dessert Type: Misc. Desserts
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 249kcal
Author: Elizabeth LaBau
These Blueberry Pavlovas consist of a crunchy meringue shell, filled with whipped cream and topped with fruit. The moisture from the cream softens the meringue, so every bite is a little crunchy, a little gooey, and really delicious.
Print Recipe


  • 5 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1 1/4 cups superfine sugar (aka caster sugar or baker’s sugar)
  • 1/4 tsp salt
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 2 pints blueberries fresh, rinsed and patted dry
  • Fresh mint leaves to garnish (optional)


  • Preheat the oven to 250 F (121 C). Cover a baking sheet with parchment, and trace twelve 2 1/2" circles on the parchment, using a cookie cutter or the bottom of a glass as a pattern. (The pavlovas will spread a bit as they bake, so leave a few inches between them. If you don't have a cookie sheet large enough, use two sheets rather than crowd the pavlovas.)
  • Place the room temperature egg whites in the very clean and dry bowl of a stand mixer fitted with a whisk attachment. Any trace of fat might cause the whites to not whip properly, so make sure the bowl and whisk are clean, and that there are no traces of yolks in the whites. Whip the whites until they are foamy, then add the cream of tartar. Continue to whip on medium-high speed until they hold stiff peaks. Don’t over-whip and let the white get crumbly and dry.
  • Once at stiff peaks, turn the mixer to medium speed and add the sugar, a tablespoon at a time, over the course of 2-3 minutes. You want to incorporate the sugar gradually so it all dissolves easily. After all the sugar is added, scrape the bottom and sides of the bowl with a rubber spatula, then beat the egg whites on high speed for 5-6 minutes, until the whites are very glossy and stiff, and the sugar is completely dissolved. If you rub the meringue between your fingers or taste it, you shouldn’t feel any of the sugar crystals.
  • When the whites are done, add the salt and vanilla paste or vanilla extract, and gently fold them in, stopping as soon as everything is mixed. Scrape the meringue into a piping bag fitted with a large open star tip. Using your traced circles as a guide, first pipe a flat circle, then pipe around the edges several times to create a nest shape. If you don't have a piping bag, you can just pile the meringue onto the circles with a spoon, and swirl the bowl of the spoon around the center of the meringue to create an indentation.
  • Bake the pavlovas for 1 hour and 10 minutes at 250 F, then turn the oven off. As the oven cools you can crack the door slightly, but don’t open it all the way or remove the tray until it’s completely cool. The cooling process will take another hour or two. The pavlovas can be made in advance and stored at room temperature, lightly covered with cling wrap, for up to 5 days.
  • Once the pavlovas are cool, whip the cream with the powdered sugar until firm peaks start to form. Pile the cream in the center of the pavlova. Spoon the cream into the centers of the pavlovas, then top with a generous mound of fresh blueberries and a few mint leaves, if desired. Serve immediately.


This recipe calls for superfine sugar, also known as caster sugar or baker’s sugar. It’s more finely ground that typical granulated sugar, and it produces a superior texture in the pavlova, without any grittiness. It can be found in the baking aisle of many stores, but if you can’t find it, you can make your own by whizzing granulated sugar in a food processor for several minutes. It should be noticeably finer and a little powdery, like very fine sand, by the time you’re done with it.


Serving: 12g | Calories: 249kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 81mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 7.8mg | Calcium: 25mg | Iron: 0.2mg