Mini Pavlova with Lemon Curd

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Step 1

Whip egg whites: Beat egg whites and a pinch of salt in a mixer with a whisk attachment on medium speed until glossy peaks form.

Step 2

Add sugar: Slowly add the sugar and beat for about 5 more minutes until stiff peaks form.

Step 3

Fold in remaining base ingredients: Gently fold in the cornstarch, vanilla, and white vinegar.

Step 4

Shape pavlovas: Scoop the meringue onto parchment-lined trays into small mounds. Use a spoon to create a center indentation in each mound for the filling.

Step 5

Bake & cool: Bake at 250°F for about 40 minutes. Turn the oven off, but leave the pavlovas inside for another hour.

Step 6

Assemble & serve: Once cool, top with lemon curd, whipped cream, and blueberries.