Patriotic Pavlovas

Ingredients
Meringue Shells:

• 3 large egg whites
• ¾ tablespoon cornstarch
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon pure vanilla extract
• pinch salt

Macerated Raspberries:

• 2 cups frozen raspberries, thawed
• 2 tbsp Grande Marnier
• 1 tsp lemon zest
• 2 tbsp granulated sugar

Vanilla Bean Whipped Cream:

• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• ½ vanilla bean pod, seeds scraped out

Topping:

• 1 pint fresh blueberries
• 1 pint fresh raspberries

Instructions

1. Prepare Meringue Shells: Preheat oven to 250 degrees F. Cover a large baking sheet with parchment paper. On the parchment, draw (8) 4-inch circles.
2. Combine sugar and cornstarch together. In a stand mixer with the balloon whisk attachment, whip the cream of tartar, egg whites and salt. Start speed on low and slowly increase to medium. Continue whipping until the egg whites becomes foamy, about 2 or 3 minutes.
3. Slowly add in the sugar-cornstarch. Once the sugar cornstarch has been incorporated, add in the vanilla extract and whisk until the meringue is glossy and stiff peaks have formed, about 5 minutes. Fill the meringue into a large piping bag that has been fitted with your choice of large tip.
4. Using the circles drawn on the parchment as a guide, pipe 8 disks. On each disk, pipe a ring on top of the edge of the second layer. This will create a cavity for your filling. Place the baking sheet in the oven and drop the temperature down to 225 degrees F. Bake for 50-60 minutes or until the meringues are crisp and dry to the touch on the outside. The shells should still be white in color. Turn off the heat and prop the oven door open with a wooden spoon. Allow shells to remain in the oven until fully cooled. Meringues can be stored in airtight containers at room temperature for 4-5 days.
5. Prepare Macerated Raspberries: Combine all ingredients in a bowl. Cover with plastic wrap and refrigerate for a minimum of 2-3 hours before serving.
6. Prepare Vanilla Bean Whipped Cream: Using a stand mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar and continue whisking until you reach a thick consistency. Add in the vanilla bean seeds and whip until combined.
7. To Assemble: Place one meringue shell on a plate. Fill with 2 or 3 heaping spoonfuls of macerated raspberries. Top with a mound of whipped cream and fresh berries. Serve immediately.

This article and recipe adapted from this site!