Almost too pretty to eat!
6 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon Kosher salt
1 and 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
BLACKBERRY LIME TOPPING:
3 pints fresh blackberries (halved)
1/3 cup honey
3 limes (zested and juiced)
1/4 cup fresh mint (leaves only, to garnish)
For the Pavlova: Preheat the oven to 200ºF. Line a baking sheet with parchment paper and set aside.
In the bowl of a standing mixer fitted with a whisk attachment, add the egg whites, cream of tartar, and salt and beat on high speed until the mixture becomes frothy, about 2 minutes. Reducing the speed to medium, in batches, add in the sugar. Once all of the sugar has been added, continue to beat until stiff peaks form, about 6-8 minutes. Add the vanilla and mix to combine.
Remove the meringue to the center of the prepared baking sheet, and using a rubber spatula, shape the meringue into a rustic circular shape. Leave a 1-inch mounded border on the outside, pressing the center down, so it will hold the fruit once it is baked. Transfer to the oven and bake until the outside of the meringue is crisp and the inside still chewy, about 1 1/2 hours. Turn the oven off and allow the meringue to cool completely in the oven, about 1 hour. Remove the meringue from the oven and transfer to a serving platter. Top with honey-lime blackberries, slice, and serve!
For the Blackberry Lime Topping: In a large bowl, add blackberries and set aside.
In a small saucepan over medium heat, add honey, lime zest and juice, and stir to combine. Bring mixture to a simmer, pour over blackberries, and stir to combine. Set aside to steep until the berries have softened, about 10 – 15 minutes.
Tip: If making this dish for a party, try making smaller, bite-sized pavlovas by dolloping small mounds onto the baking sheet!