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Ingredients
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Meringue shells
Crème Chantilly (whipped cream)
Fruit & garnish
Method
Meringue shells
Prepare oven and baking sheet
Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper. Mark 8 circles about 7–8 cm (3 inches) across on the paper as guides for mini pavlovas, spacing them evenly; turn the paper over so ink doesn't touch the meringue.
Beat egg whites
Bring egg whites to room temperature (20–30 minutes out of fridge) for best volume. In a clean, dry bowl free of grease, whisk the 4 egg whites and a pinch of fine sea salt with an electric mixer on medium speed until soft peaks form.
Add sugar gradually
With the mixer running, add the 1 cup caster sugar slowly, about a tablespoon at a time, allowing sugar to dissolve and the mixture to become glossy. After all sugar is added, continue beating on high until stiff, glossy peaks form and the mixture feels smooth between your fingers (no graininess), about 3–5 minutes.
Stabilize and flavor
Gently fold in 1 tsp cornstarch, 1 tsp white wine vinegar (or lemon juice), and 1 tsp vanilla extract with a rubber spatula. These add stability and a crisp shell with a marshmallow center.
Pipe or spoon meringues
Transfer meringue to a piping bag fitted with a large round or star tip, or use two spoons. Pipe or spoon mounds onto the prepared circles to form 8 nests with a slight well in the center for the cream. Smooth edges with a wet fingertip if needed.
Bake and cool
Bake in the preheated 250°F (120°C) oven for 60–70 minutes until the shells are dry to the touch and lift easily from the parchment. Turn off the oven and let the meringues cool completely inside the oven with the door closed or slightly ajar for 1 hour to prevent cracks. Remove and cool fully on a rack.
Crème Chantilly
Pour 1 cup cold heavy cream into the chilled bowl. Using an electric mixer, whisk on medium-high speed until it begins to thicken. Add 2 tbs icing sugar and 1 tsp vanilla extract, then continue to whip to soft-medium peaks. Do not overwhip — you want a light, creamy texture that will hold its shape when spooned into the meringue wells.
Assembly & garnish
Place cooled meringue shells on a serving platter.
Spoon or pipe a generous tablespoon of crème chantilly into the center well of each meringue shell (reserve a little for finishing if desired).
Distribute fresh blueberries evenly over the cream on each pavlova — about 6–8 blueberries per mini pavlova depending on size.
Spoon 1/2 tablespoon of passion fruit pulp (with seeds) over the blueberries and cream on each mini pavlova so the tart juice seeps into the cream and meringue.
Optional: Dust lightly with powdered sugar and top each pavlova with a small mint leaf for color.
Serve shortly after assembling. Mini pavlovas are best eaten the same day to keep the meringue crisp; if you must assemble ahead, store shells and cream separately and combine within 1–2 hours of serving.