Description
Delightful Blackberry Pavlovas for a Sweet Homemade Treat
Ingredients
Scale
- 1.25 cups granulated sugar
- few drops purple food coloring
- 2 tablespoons cornstarch
- 2 teaspoons lemon juice
- 2 cups blackberries
- 0.25 cups sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1.5 cups cold heavy cream
- 0.25 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 250°F. Line two baking sheets with parchment paper.
- Whip the egg whites on medium speed for 1 minute until foamy. Gradually add granulated sugar.
- Increase speed to high and whip for about 9 minutes. Add food coloring towards the end.
- Fold in cornstarch and lemon juice gently until fully incorporated.
- Prepare piping bags by brushing gel food coloring inside.
- Pipe meringue into 3 1/2 inch nests, leaving space for filling.
- Bake for 1 hour; turn off oven and leave pavlovas inside for 30 minutes.
- Cook blackberry jam by combining all ingredients in a saucepan. Simmer for 5-10 minutes.
- Thicken jam with cornstarch dissolved in water, then cool in the fridge.
- Whip heavy cream with powdered sugar and vanilla for about 3 minutes until stiff peaks form.
- Assemble pavlovas by spooning blackberry jam and topping with whipped cream.
Notes
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pavlova
- Calories: 200
- Sugar: 17 g
- Sodium: 20 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg