Blackberry and Meyer Lemon Pavlovas

These delicate pavlovas with a crisp exterior and soft interior are a delightful dessert. The combination of sweet meringue, tangy Meyer lemon zest, and juicy blackberries creates a perfect balance of flavors.

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Meyer lemon zest
• 1/2 cup fresh blackberries
• 1 tablespoon powdered sugar for dusting
• Whipped cream for topping

Instructions:

Set the oven temperature to 300F 150C

Use parchment paper to line a baking sheet

Beat the egg whites until stiff peaks form in a clean, dry bowl

As you beat the egg whites until the mixture gets glossy and stiff, gradually add the granulated sugar

Gently fold the Meyer lemon zest, white vinegar, cornstarch, and vanilla extract into the egg white mixture

Making tiny mounds or nests, spoon the pavlova mixture onto the baking sheet that has been prepared

The pavlovas should be baked for 45 to 50 minutes in a preheated oven, or until the outside is crisp and the inside is tender

Take them out of the oven and leave them on the baking sheet to cool completely

After the pavlovas cool, carefully take them off of the parchment paper

To assemble, put some fresh blackberries inside each pavlova, top with a dollop of whipped cream, and sprinkle some powdered sugar on top

Enjoy and serve right away!