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It was the colours that gave me the inspiration for combining these flavours, since I knew exactly how I wanted the picture to look. I found the combination of the unique colour of the blackberries and the brilliant white of the eggs very inspiring, not to mention, delicious.

I also thought this would be a great recipe to make over the holidays, which are just around the corner. It can get exhausting to eat all the time, so it’s a nice break to have a sweet, yet light dessert.

  • ServesYields 10 mini pavlovas
  • Prep time15 min
  • Cook time60 min
  • Timeout40 min
  • FreezingFreezes well


  • 1 cup 1 cup whipped cream, homemade or store-bought (optional)
For the pavlovas
  • 1 cup icing sugar
  • 1 tablespoon cornstach
  • 4 egg whites
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar
For the syrup
  • 1 container fresh or frozen blackberries
  • 2 tablespoons maple syrup


  1. In a small pot, heat the blackberries and maple syrup for 8 minutes. Using a masher or a fork, mash the mixture. Let cool completely in the refrigerator.
  2. Preheat oven to 275°F. Line a baking sheet with parchment paper. Using a glass or a mason jar lid, trace 10 circles on the parchment paper. Flip the paper over so you can see the circles without the pavlovas touching the tracing. Set aside.
  3. In a bowl, combine the icing sugar and cornstarch. Set aside.
  4. Using a stand or hand mixer, beat together the egg whites and salt until soft peaks form. Gradually add the sugar while beating constantly.
  5. Add the vanilla extract and vinegar and continue beating until stiff peaks form. Evenly divide the mixture into 10 nests on the parchment paper circles.
  6. Bake for 50 minutes.
  7. Turn the oven off. Open the oven door and let the pavlovas cool on the oven rack (about 30–40 minutes).
  8. Remove from the oven. Serve with whipped cream and blackberry syrup.
Recipe published on August 19, 2018