• Take a large mixing bowl or the bowl of your Food processor. Place the well-chilled egg whites in it and beat them until very stiff.
  4 Egg whites
• Once the whipped egg whites have reached a nice firm consistency and stiff peaks form, slowly add the superfine sugar and continue beating.
  1 cup Superfine sugar
• While whipping, squeeze half a lemon and add a squeeze of the lemon juice to the beaten egg whites.
  ½ Lemon
• Add the potato or corn starch as well.
  1 pinch of Potato starch
• Once you've finished whipping up the mixture, preheat the oven to 100 °C // 212 °F and line a baking sheet with parchment paper.
• Now prepare the piping bag with a star tip.
• Fill up the piping bag with the egg white mixture. As soon as the piping bag is full, twist the upper end together and close it with a clip.
• Now pipe nine tiny heaps or nests onto the baking tray lined with parchment paper. Ensure that the bottom of the piles is thin and that you create a nice high border all around.
• After piping those lovely mini pavlova nests, put the full baking tray into the preheated oven. Bake the meringue nests for 100 minutes on the middle shelf.
• After the 100 minutes are over, turn off the oven. Open the oven door a crack and let the nests cool in the oven with the door open.
• Once the meringue has cooled, you can remove the nine nests and store them in an airtight container.

Assembling and Serving

• For serving, pick up the desired amount of meringue nests and place them individually on dessert plates.
• Wash the blueberries and mint and set them aside.
  1 cup Blueberries , Fresh mint
• Whip up the heavy whipping cream in a tall mixing bowl until stiff.
  1 cup Heavy whipping cream
• Pour the whipped cream into a piping bag with a star-shaped nozzle and fill the mini pavlova nests with it.
  1 cup Heavy whipping cream
• After filling, garnish the whipped cream-filled nests with blueberries, mint, and dust with powdered sugar.
  Powdered sugar, 1 cup Blueberries , Fresh mint