Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

Blueberry Filled Mini Pavlovas (Meringue Nests)

……and they’re just in time for Easter, are they not?

This lovely little treat has been on the list of things that I want to try for way too long because, every time I’ve wanted to actually make it, I keep getting caught in the indecision of whether to make a huge one or to make it in minis.

As you can see I finally stopped messing around and just did it, decided on the minis. I could have left it at calling these ‘meringues’ but the truth is that I kind of just wanted to say Pavlova. Try it, it’s so much fun to say; Pavlova, Pavlova, Pavlova!

Of course I can’t say it all Russian-ly like it’s supposed to sound. I can’t figure out some of the sounds of the language are even possible to pronounce. Honestly, some of them sound closer to gags than syllables to my ears. A random tidbit of fact; the name Pavlova comes from a Russian ballerina that the full-size original of this dessert was named after. (Thank you Wikipedia for your endless depths of mostly useless knowledge.)

I figured since our berry season is almost over here its high time I got in some more recipes using them as the star. I’ll have a few more coming soon, just to let you know, so get excited!

Alright, I know these might seem like some complex dessert to make but they’re really, really simplistic you guys. I mean basically, all you’re doing is cooking down some berries and adding some sugar. Then you beat the snot out of some the aquafaba for about 5 years (not really) and then dry them out on a low temp in the oven. Okay, so there are a few more details in there, but you’ve got the idea, right?

And I know you’ve got this thing, so what are you waiting for? Go make Pavlova!


Blueberry Filled Mini Pavlovas (Meringue Nests)

Spring time just got sweeter. These pavlovas are such a great way to enjoy all the berries of the season in an elegant and delightful way.

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 18 pavlovas (about)



  • 2 1/2 cups blueberries fresh
  • 1 cup organic cane sugar
  • 2 teaspoons coconut oil
  • 1/4 cup water
  • 2 tablespoons cornstarch


  • 1 cup aquafaba liquid from a can of garbanzo beans
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 4 teaspoons vanilla extract
  • 1 teaspoon almond extract


  • additional fresh blueberries for topping



  1. Combine the blueberries and coconut oil in a medium saucepan over medium high heat and cook, stirring gently, until softened (about 5 minutes). Add the sugar and reduce heat to low. Simmer for about 15 minutes until the blueberries have gotten very soft and are nearly falling apart. Whisk the water and cornstarch until smooth and stir into the filling.
  2. Simmer for about 5 more minutes until thickened then remove from heat to cool.


  1. In the bowl of a stand mixer, start beating the aquafaba and cream of tartar on medium speed and increase speed a little after every minute for about 5 minutes until soft peaks form. Now add the sugar, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.
  2. Pre-heat your oven to 100 degrees F (80C) and line your baking tray with parchment paper or a non-stick baking sheet.
  3. Put you meringue into a piping bag fitted with a large pastry tip. Start by piping a dot in the center of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle, and then go around again on top of the outer circle to make the sides.
  4. Continue piping until you've made all of your nests then it's time to bake. Place the meringue nests into the oven and bake for 1 hour 45 minutes.
  5. After they're finished baking leave them in the oven until it has cooled completely and then take them out (by letting them slowly cool it will help them not to crack).
  6. Once completely cooled, remove from the oven and spoon in the blueberry filling and top with fresh blueberries if desired. Serve immediately.

Recipe Notes

If you're planning to save these for later, store them in an airtight bag or container separate from the filling to keep them dry.



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