Beat egg whites in a mixing bowl, while slowly adding sugar, until peaks start to form. Slowly add cream and continue beating until stiff. Add egg yolks, then slowly add flour and beat until fully combined.

Preheat oven to 400 degrees Fahrenheit. Place one tablespoon margarine into each mini skillet.

Heat skillets in the oven until margarine begins to sizzle. Fill each with batter until almost full and bake for 25 minutes, until golden brown.

To serve, top generously with lemon cream, sprinkle with blueberries, dust with confectioners’ sugar and garnish with mint leaves.