Mini Heart Shaped Pavlovas

These Mini Heart Shaped Pavlovas are an impressive dessert to share with someone special or to serve when hosting. While these treats take time to come together they are not difficult and are sure to be a hit!

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I like to make mine with my homemade honey blueberry jam and have included the directions for the jam. However, you can use whatever type of jam you like and customize the toppings!

Ingredients

For the French Meringue-
- 4 egg whites
  - Tip: separate egg whites from yolks when cold, then let the whites sit 30 minutes at room temperature before starting recipe
- 1 cup caster sugar
- 1 teaspoon white vinegar
For the Honey Blueberry Jam-
- 4 cups fresh blueberries
- 1 cup cane sugar
- juice of 1 lemon
- 1/4 cup honey
For the whipped cream
- 1 cup heavy cream
- ¼ cup powdered sugar

*Optional: blueberries and crushed pistachios to top

Method

Make the meringue-

Heat oven to 225 degrees
Line a sheet pan with parchment paper (optionally, sketch out shapes on back of parchment paper for easy piping)
In the bowl of a stand mixer fitted with the whisk attachment whip egg whites on medium speed until foamy (1.5 minutes)
Add in the white vinegar and whip a few seconds more
Increase the stand mixer speed to high and add sugar in 1 tablespoon at a time, mixing until dissolved before adding the next tablespoons
Meringue should become thick and glossy and should hold without falling when you turn the bowl over
Immediately, scoop the meringue into a piping bag or plastic bag with the corner cut off
Pipe the meringue onto the parchment lined sheet pan into the desired shapes (this recipe makes three hearts the size of ¼ of a sheet pan)
Bake in oven for 1.5-2 hours (meringue is baked when the top is dry and hard to the touch and it can easily be picked up off of the parchment paper without sticking)
Do not remove from the oven once baked, instead turn off oven and place a wooden spoon to crack the oven door
Let meringue sit in turned off oven for 2 hours

Make the Honey Blueberry Jam-

*Optional, you can make the jam while the meringue bakes or choose to use any jam you’d like from the store

In a sauce pan on medium heat combine blueberries, sugar, and lemon juice
Stir with a wooden spoon constantly until thickened (30 minutes)
Once the jam has thickened turn off the heat and stir in the honey
Let cool before eating/storing in the fridge

Make the whipped cream-

In a stand mixer fitted with a whisk attachment whisk the heavy cream and powdered sugar until soft peaks start to form

Assemble the Pavovas-

When ready to serve, carefully place the meringue hearts on your serving plate or tray
Using a plastic bag or piping bag pipe large dollops of whipped cream on top of each heart
Carefully spoon jam over top of the whipped cream
Top with crushed pistachios and blueberries or toppings of your choice

The Lovell Table