Blackberry pavlovas PDF Print E-mail

Blackberry Pavlovas

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
3/4 cup granulated sugar
1 small box instant vanilla or lemon pudding and pie filling
1 1/2 cup skim milk
1 (16 1/2 ounce) can blackberries, drained

Preheat oven to 225 degrees F. Line a large baking sheet with parchment paper. Trace six 3 1/2-inch circles on paper. Set aside.

Combine egg whites, cream of tartar and vanilla extract in large mixing bowl, Beat a high speed of electric mixer until soft peaks begin to form. Add sugar, 1 tablespoon at a time, while beating at high speed. Beat until mixture is thick and glossy.

Spread about 1/2 cup meringue mixture over each circle on prepared baking sheet, mounding slightly around edges. Bake for 2 hours. Turn oven off (DO NOT OPEN DOOR). Let meringues stand in oven for 1 hour. Remove meringues from oven and cool to room temperature. Set aside.

Combine pudding mix and milk in a 4-cup measure. Stir well with whisk to combine. Let stand for 5 minutes or until thickened.

Carefully peel paper from meringues. Place meringues on a serving platter. Spoon 1/4 cup pudding into each meringue. Top evenly with blackberries.

Yields 6 servings

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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