π°πMini Blackberry Pavlovas
π°πMini Blackberry Pavlovas
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 240 kcal | Servings: 12 mini pavlovas
Ingredients:
Pavlovas:
5 egg whites
1 1/4 cups granulated sugar (250 grams)
A few drops of purple food coloring
2 tablespoons cornstarch
2 teaspoons lemon juice
Blackberry Jam:
2 cups blackberries (280 grams)
1/4 cup sugar (50 grams) or any sweetener like maple syrup or honey
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
Whipped Cream:
1 1/2 cups cold heavy cream (354 ml)
1/4 cup powdered sugar (31 grams)
1 teaspoon vanilla extract
Directions:
Pavlovas:
Preheat the oven to 250Β°F. Line two baking sheets with parchment paper.
Whip the egg whites with an electric mixer on medium speed for 1 minute.
Gradually add sugar until stiff peaks form, about 10-12 minutes total, adding food coloring at the 8-minute mark for swirls.
Fold in cornstarch and lemon juice gently with a spatula.
Transfer the meringue into two piping bags fitted with an open star tip. Pipe into 3 1/2β nests and bake for 1 hour.
Turn off the oven and let sit for 30 minutes inside.
Store unfilled pavlovas at room temperature in an air-tight container for up to 5 days.
Blackberry Jam:
Combine blackberries, sugar, and lemon juice with water in a saucepan and bring to a boil. Cook for 5-10 minutes.
Mix cornstarch with water and add to the saucepan. Cook until thickened, then cool completely in the fridge.
Whipped Cream:
Whip the cream, powdered sugar, and vanilla to stiff peaks just before assembling.
To Assemble:
Spoon jam into the center of each pavlova, top with whipped cream, and garnish with fresh blackberries.
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