Ingredients
Scale
- 5 egg whites
- 1 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 2 cups blackberries
- 1/4 cup sugar (or maple syrup/honey)
- 1 1/2 cups cold heavy cream
- 1 tbsp cornstarch
- 2 tbsp water
- A few drops purple food coloring
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whip egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks form. Gently fold in cornstarch and lemon juice.
- Spoon or pipe meringue into round mounds on the baking sheet, creating indentations in the center.
- Bake for about 60 minutes until dry and crisp; cool in the oven with the door ajar.
- For the filling, combine blackberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat until thickened; let cool.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fill cooled meringues with blackberry filling and top with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 pavlova (100g)
- Calories: 345
- Sugar: 47g
- Sodium: 35mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 93mg