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Mini Lavender Pavlovas with Summer Berries

  • Total Time: 1 hour 15 mins
  • Yield: 8-12 1x


Units Scale
  • 3/4 cup egg whites, at room temperature (from 5-6 large eggs)
  • 1/8 teaspoon sea salt
  • 1 1/2 cups organic raw sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon culinary lavender buds (organic if possible)
  • 2 teaspoons distilled white vinegar
  • 1 1/2 teaspoons pure vanilla extract
  • For strawberry lemon topping:
  • 1 pound ripe strawberries, sliced
  • 3/4 cup full fat coconut cream, chilled
  • 2 teaspoons fresh squeezed lemon juice plus 1 Tbsp. for strawberries
  • zest of 1 lemon
  • 2 teaspoons pure maple syrup, divided
  • For chocolate blueberry topping:
  • 3/4 cup full fat coconut cream, chilled
  • 2 ounces bittersweet chocolate, chopped
  • 2 cups fresh blueberries
  • Bittersweet chocolate shavings, for garnish


  1. Preheat oven to 275°F. Line two baking sheets with parchment paper.
  2. Place sugar, cornstarch, and lavender buds in a food processor or blender. Pulse for 30-60 seconds until sugar and lavender are finely ground. In a small bowl, mix together vinegar and vanilla extract. Set both aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with the sea salt on medium speed until soft peaks form. With the mixer running, add the lavender sugar mixture one tablespoon at a time. Beat until stiff peaks form. Beat in the vanilla and vinegar mixture. Continue beating until glossy.
  4. Use a mini-ice cream scoop to form 36 small mounds on the baking sheets. Bake for about 25-30 minutes, or until lightly golden and dry on the outside. Turn off oven and prop it open with a wooden spoon. Let cool completely.
  5. While pavlovas are cooling, prepare the toppings.
  6. For lemon cream – in a medium bowl whisk together coconut cream, 2 teaspoons lemon juice, lemon zest, and 1 teaspoon of the maple syrup. In a medium bowl, combine the strawberries with remaining 1 Tablespoon of lemon juice and 1 teaspoon maple syrup. Cover both bowls and place in fridge to chill until ready to serve.
  7. For chocolate cream: place chopped bittersweet chocolate in medium bowl and heat on 50% power in microwave for 10-20 second intervals until melted. Stir in the cold coconut cream until well combined. Cover and chill until ready to use.
  8. To serve – place 3-4 mini pavlovas in a shallow bowl or on a serving plate. Lightly crack the tops with the back of a spoon, if desired, which will allow the cream and fruit to fill the center. Top with the lemon or chocolate cream and fresh fruit. Garnish with the bittersweet chocolate shavings, if desired.


Recipe adapted from Gourmet magazine.

  • Author: Lindsey Johnson
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Category: dessert