Blackberry Pavlovas with Meringue (Print-Friendly Format)

Crisp meringue nests filled with blackberry jam, topped with whipped cream and fresh blackberries.

# Ingredients You’ll Need:

→ Meringue Shells

01 - 5 large egg whites
02 - 250 grams granulated sugar
03 - A few drops purple food coloring
04 - 2 tablespoons cornstarch
05 - 2 teaspoons lemon juice

→ Blackberry Jam

06 - 280 grams fresh blackberries
07 - 50 grams granulated sugar or sweetener of choice
08 - 2 tablespoons lemon juice
09 - 1 tablespoon cornstarch
10 - 2 tablespoons water, plus extra as needed

→ Whipped Cream

11 - 354 millilitres cold heavy cream
12 - 31 grams powdered sugar
13 - 1 teaspoon vanilla extract

→ Decoration

14 - Fresh blackberries, for serving

# How to Make It:

01 - Preheat the oven to 120°C. Line two baking sheets with parchment paper and set aside.
02 - Beat egg whites on medium speed with an electric mixer for 1 minute. Gradually add granulated sugar and continue mixing.
03 - Increase speed to high, whipping until the mixture reaches glossy, stiff peaks, about 10 to 12 minutes. Around the last 2 minutes, add purple food coloring if a uniform color is desired.
04 - Fold in cornstarch and lemon juice gently with a spatula until completely blended.
05 - For a swirl effect, brush lines of gel food coloring inside the piping bag before filling with meringue.
06 - Transfer meringue to two 40-cm piping bags fitted with open star tips. Pipe twelve 9-cm diameter nests onto the prepared baking trays, leaving a dip in the centre of each.
07 - Bake for 1 hour. Turn off the oven and leave pavlovas inside for an additional 30 minutes without opening the door. Allow to cool fully before filling.
08 - Combine blackberries, sugar, lemon juice, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat, stirring occasionally for 5–10 minutes. Add more water or lemon juice if mixture becomes too thick.
09 - Dissolve cornstarch in 2 tablespoons water, pour into the saucepan, and cook for 1 minute until thickened. Transfer to a bowl and chill until cold.
10 - Just before assembly, whip cold heavy cream, powdered sugar, and vanilla extract on medium-high speed for about 3 minutes, until stiff peaks form.
11 - Spoon blackberry jam into the centre of each pavlova nest. Pipe or spoon whipped cream on top and finish with fresh blackberries.
12 - Serve the pavlovas promptly to retain crisp texture.

# Extra Tips:

01 - Ensure meringue is whipped to firm, glossy peaks to maintain structural integrity.
02 - Assemble just prior to serving to prevent softening of meringue.
03 - Meringue and jam can be prepared up to 5 days in advance; whipped cream should be made fresh.
04 - Store unfilled meringues in an airtight container at room temperature.

Return