Blackberry Cardamom Pavlova

Products Used

Ingredients

    Directions

    1. Preheat oven to 210°F.
    2. Place a sheet of parchment paper on a large cookie sheet. Using a pencil draw an 8-inch circle onto parchment paper. Flip paper upside down and set aside.
    3. The meringue shell can be made with or without a piping bag. If using, fit a piping bag with a large plain pastry tube and set aside.
    4. Whip egg whites to froth and while whipping gradually add first listed 1/2 cup sugar. Add vanilla extract.
    5. Continue whipping on medium speed to very stiff peaks.
    6. Mix remaining sugar with cardamom. Stop whipping and using a rubber spatula gently fold remaining sugar into meringue. Once combined stop folding.
    7. If using a piping bag, pipe an 8-inch spiral onto parchment paper. On the edge, pipe large kisses and place in oven. Without pastry bag spoon meringue into drawn circle. Using a spoon, spread meringue even in center while building a higher border. Place in oven.
    8. Bake until meringue is thoroughly crisp. This will take at least 2 hours. Once cooled, store meringue airtight to prevent meringue from becoming soggy.
    9. When ready to serve, fill meringue with Crème Chantilly.
    10. Arrange blackberries on top of Crème Chantilly. Sprinkle with powdered sugar. Store refrigerated.
    Imperial Sugar Insight

    NOTES:

    1. If during baking the meringue starts to lightly brown, reduce oven temperature by 20 degrees. Many oven readings are incorrect.
    2. Meringue can be challenging to make on humid days. Take the humidity into account before attempting this recipe. 
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