Description
These delightful Blackberry Pavlovas feature crisp, airy meringue nests topped with luscious whipped cream and fresh blackberries, accented by a hint of lemon zest and optional mint. Perfect for a light, elegant dessert that’s both gluten-free and vegetarian-friendly, ideal for summer gatherings or any special occasion.
Ingredients
Scale
Meringue
- 4 large egg whites (at room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Garnish
- 1 1/2 cups fresh blackberries
- 1 teaspoon lemon zest
- Optional mint leaves for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 250°F and line a baking sheet with parchment paper to prevent sticking and ensure easy removal of pavlovas.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form, which stabilizes the meringue structure.
- Add Sugar Gradually: Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the mixture feels smooth without grit, ensuring a firm and shiny meringue.
- Fold in Flavorings: Gently fold in vanilla extract and cornstarch to add flavor and stabilize the meringue texture further.
- Shape Meringues: Spoon or pipe six small mounds of the meringue onto the prepared baking sheet. Use the back of a spoon to create a shallow well in the center of each for holding the topping.
- Bake Meringues: Bake the meringues in the preheated oven for 1 hour at 250°F until crisp on the outside. Then turn off the oven and let them cool inside with the door closed for another hour to dry thoroughly and develop a crisp shell with a soft center.
- Whip Cream: While the meringues cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy topping.
- Assemble Pavlovas: Once cooled, top each meringue nest with a dollop of whipped cream, add a handful of fresh blackberries, and sprinkle with lemon zest for brightness. Garnish with mint leaves if desired.
- Serve Immediately: Serve the pavlovas immediately to enjoy the delightful contrast of textures and flavors at their freshest.
Notes
- Ensure the mixing bowl and beaters are completely clean and dry before whipping egg whites for best volume and stability.
- You can prepare the meringues a day ahead and store them in an airtight container to maintain crispness until ready to serve.
- Swap blackberries for other fresh berries such as raspberries, blueberries, or strawberries according to your preference or seasonal availability.
