Description
Delight in these elegant and airy Blackberry Pavlovas featuring crisp meringue nests topped with luscious whipped cream and fresh blackberries. This Australian-inspired dessert is perfect for summer gatherings, combining a light texture with sweet and tart berry flavors for a refreshing treat.
Ingredients
Scale
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blackberries
- Optional: blackberry jam
- Fresh mint for garnish
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper to prepare for baking the meringues.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form and the sugar is fully dissolved.
- Fold in Stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract into the meringue mixture, which will help stabilize the meringue during baking.
- Shape Meringue Nests: Spoon or pipe the meringue into 4 to 6 round nests on the prepared baking sheet, creating a slight indentation in the center of each to hold the topping.
- Bake Meringues: Bake the meringue nests for 1 hour at 250°F. After baking, turn off the oven and leave the meringues inside with the oven door closed for another hour to dry them completely without cracking.
- Whip the Cream: While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, ready to be used as a creamy topping.
- Assemble Pavlovas: Spoon the whipped cream into the cooled meringue nests. Top with fresh blackberries, drizzle with optional blackberry jam, and garnish with fresh mint leaves.
- Serve or Store: Serve the pavlovas immediately for maximum crispness or refrigerate assembled desserts for up to 2 hours before serving.
Notes
- Make meringues a day ahead and store them in an airtight container at room temperature for convenience and optimal texture.
- Feel free to swap blackberries for raspberries, blueberries, or sliced stone fruits for variation.
