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+ servings
plate of mini pavlova bites.
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5 from 1 vote

Mini Pavlova Bites

Pretty bite-sized meringues with lemon and blueberries OR raspberry and pistachio.
Prep Time30 mins
Cook Time20 mins
Drying Time2 hrs
Total Time2 hrs 50 mins
Course: Cake, Dessert, party food
Cuisine: British
Keyword: finger food, meringue
Servings: 26


  • electric whisk
  • baking sheet
  • parchment or baking sheet liner
  • piping bag
  • star nozzle



  • 2 large egg whites
  • pinch salt
  • 125 g (4oz) white caster sugar

Lemon and Blueberry Filling

  • 200 ml double cream (heavy cream)
  • 4 tablespoon lemon curd
  • blueberries

Raspberry and Pistachio Filling

  • 200 ml double cream (heavy cream)
  • 100 g (3½oz) raspberries plus extra to decorate
  • 1 tablespoon icing sugar
  • 1 tablespoon orange flavoured liqueur (optional)
  • 1 – 2 tablespoon pistachios chopped


  • Preheat the oven to 140℃ (120℃ fan)/275°F/gas mark 1. Line a baking sheet with baking parchment or a reusable baking liner.
  • Using an electric whisk, whisk 2 large egg whites with a pinch of salt until standing in soft peaks. Gradually add 125g (4oz) caster sugar a spoonful at a time and continue whisking until all the sugar has been added and the meringue is thick and glossy.
  • Spoon the meringue into a piping bag itted with a star nozzle and pipe about 24-26 cicrle of meringue about 5cm (2in across). Make a small dip in the centre of each with a teaspoon.
  • Place the meringues in the oven and reduce the oven temperature to 120℃ (1o0℃ fan)/250°F/gas mark ½. Bake for 20 minutes. Turn off the oven and do not open the door. Allow the meringues to continue to dry out in the cooling oven for at least 2 hours.

To make Lemon and Blueberry mini Pavlova Bites

  • Lightly whip 200ml (7floz) double cream until just standing in soft peaks. Fold in 4 tablespoon lemon curd and marble through the cream. Fill the pavlovas and top each with a few blueberries.

OR To make Raspberry and Pistachio Mini Pavlova Bites

  • Mash 100g (3½oz) raspberries with 1 tablespoon icing sugar and 1 tablespoon orange flavoured liqueur (if using) with a fork. Fold into 200ml (7floz) lightly whipped double cream.
  • Spoon onto the mini pavlovas and top with a fresh raspberry and chopped pistachios.


This recipe makes enough mini pavlovas to fill with one or other of the fillings. To serve a mixture of both, double the quantity of meringues to make twice as many mini pavlovas.