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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
