| 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 |
