Pre-heat the oven to 250 Fahrenheit. Line two baking sheets with parchment paper. Set aside.

Whip the egg whites on medium speed with an electric mixer for 1 minute. Gradually add the granulated sugar to the mixer.

Once all the sugar has been added, raise the speed to high and whip for 9 minutes. Towards the end of the whipping time, around minute 8, add the food coloring to the bowl.

The meringue should have stiff peaks, and should look glossy and shiny.

Add the cornstarch and lemon juice to the meringue and mix with a spatula until incorporated.

If you want to do a swirl color in your pavlovas, brush lines of gel food coloring inside the piping bag, from the bottom where the tip is, all the way to the top of the bag.

Transfer the meringue to two 16” piping bags fitted with an open star tip.

Pipe the meringue into 3 ½” inch nests, leaving some space in the center at the top so you can fill it later.

Bake in the pre-heated oven for 1 hour. Turn the oven off and leave the pavlovas in there for 30 minutes. Let them cool down before proceeding with the filling.

Place the blackberries, sugar, lemon juice, and two tablespoons of water in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes.

Dissolve 1 tablespoon of cornstarch in 2 tablespoon of water.

Add it to the pan and cook for 1 minute until the jam is thick.

Remove it to a small bowl. Let it cool in the fridge until completely chilled.

Right before assembling and serving the pavlovas, make the whipped cream. I don’t recommend making the whipped cream ahead.

Whip the cream, sugar, and vanilla with an electric mixer on medium-high speed for about 3 minutes, or until the cream has stiff peaks.

Transfer it to a piping bag fitted with the tip of your choice.

Spoon some of the blackberry jam in the center of the pavlovas.

Top with whipped cream. Decorate with blackberries.