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, 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.

Brush lines of gel food coloring inside the piping bag for a swirl color effect.

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.

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 water in a small saucepan. Bring to a boil over medium heat, cooking for 5-10 minutes.

Dissolve cornstarch in 2 tablespoon of water and add to the pan. Cook for 1 minute until thick.

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

Right before assembling, whip the cream, sugar, and vanilla on medium-high speed until stiff peaks form.

Transfer 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 and decorate with blackberries.

Assemble the pavlovas on the day you plan on serving them.