Strawberry Blueberry Pavlova

This large meringue is crunchy on the outside and soft and marshmallowy on the inside. Streaks of strawberry blueberry jam bring in a tangy fruit flavor. To make the jam, simply cook 1 cup of berries (frozen or fresh) and squish them together until it turns into jam. Strain the resulting mix to get rid of any seeds.

For the meringue, you'll need to create a hot water bath to put the bowl in while you mix the egg whites with the sugar. Once there are no granules left in the mixture, take it off heat and beat until stiff peaks form and the bowl is no longer hot.

Bake these cookies for 25 minutes on 300F and then turn the oven off and leave the meringues to crisp up for 2 hours. Once you take them out you'll have a crispy and chewy pavlova.

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Recipe

Makes: 4 large cookies Time: 3 hours

Ingredients

• 1 cup frozen berries

• 1 cup + 1 tbsp sugar

• 1/2 cup egg whites (around 3 large egg whites)

• 1 tsp cornstarch

Directions

1. To make the berry sauce, place the frozen berries (I used strawberry and blueberry) and 1 tbsp sugar into a small saucepan. Cook on medium heat until the fruit has broken down and produces syrup. You'll want to stir often and use a spoon to squish the berries to help them break down. When it's done, strain through a fine-mesh strained and let cool. This made approximately 1/4 cup of sauce.

2. Preheat oven to 300F.

3. Whisk egg whites and remaining cup of sugar in the bowl of a stand mixer.

4. Boil water in a large pot to make a hot water bath on the stove. Place the bowl in hot water and whisk for 3 minutes and wait until all the sugar granules melt into the mixture.

5. Return bowl to stand mixer and beat on med-high for around 8 minutes, until the meringue is stiff and the bowl is no longer hot.

6. Sift cornstarch into meringue and whip to combine.

7. Drizzle the raspberry sauce over the meringues and gently fold the mixture 2-3 times to maintain berry streaks.

8. Place large scoops onto a silicone baking mat or parchment lined baking sheet. Try to make them all the same size and they'll all fit on one sheet. I made 4 large meringues, but you can always make more small ones.

9. Bake for 25 minutes and then turn off the oven. Leave in there for 2 hours.

Recipe adapted from Liv for Cake's recipe Chewy Raspberry Meringues.