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, add the food coloring.

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.

For a swirl color, brush food coloring inside the piping bag.

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

Pipe the meringue into 3 ½” nests, leaving space in the center for filling.

Bake in the pre-heated oven for 1 hour, then turn off and leave for 30 minutes.

Let them cool down in the oven. Store the unfilled pavlovas for up to 5 days.

Place blackberries, sugar, lemon juice, and water in a saucepan. Bring to boil over medium heat. Cook for 5-10 minutes.

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

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

Before serving, whip the cream, sugar, and vanilla with an electric mixer for about 3 minutes until stiff peaks.

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

Spoon blackberry jam into the center of the pavlovas.

Top with whipped cream and decorate with blackberries.

It's best to assemble the pavlovas on the serving day.