Mini Cardamom Blackberry Pavlovas - Hill Reeves

I'm hoooome! This month was a whirlwind of travel that went out with a bang, meaning drunken karaoke on Friday night that had me completely bedridden all day on Saturday. But I enjoyed every second of not having to go anywhere; you forget what a homebody you are until you've spent three weeks not sitting on your couch watching the same Gilmore Girls episode for the zillionth time.

Does it sound like I'm complaining? I'm not. After a couple domestic trips, I was extra lucky to spend Memorial Day weekend in Stockholm. I spent most of the time visiting with my dear friend and newly appointed Swede, Meredith. We rode bikes and Snapchatted by the harbor. We also ate tons of food including the obligatory: meatballs, lingonberry jam, shrimp salad, shrimp omelets, shrimp toast, cinnamon buns, candy, and cardamom buns.

Reinvigorated after my Saturday spent in and inspired by the Swedes and their amazing cuisine, I got a little funky for dessert today and whipped up these pavlovas! They're crunchy and sweet and soft in the middle. They were also good for Candice, who needs mostly dairy-free desserts (you can easily cut out the yogurt for something fully dairy-free). The elderflower syrup came from Try the World's recent Sweden box. The timing couldn't have been better!

This recipe is adapted from this baby by the amazing Stephanie at i am a food blog. I tweaked the flavors, wanting to use my new, super Swedish ingredients (cardamom, elderflower syrup) but the base recipe is totally her genius creation!

Mini Cardamom Blackberry Pavlovas

2 egg whites
pinch salt
1/2 cup sugar
1/2 tsp ground cardamom
1 tsp elderflower syrup (optional)

For the Topping

1 pint blackberries
2 tsp balsamic vinegar
2 tsp elderflower syrup (optional)
1/3 cup brown sugar
pinch salt
1/3 cup plain yogurt
2 Tbsp granola

Cooking Directions

Preheat oven to 350 degrees and line a cookie sheet with parchment paper
Using an electric mixer, whip together egg whites and salt until soft peaks form. Slowly add in sugar while running mixer on high. Also add in cardamom and elderflower syrup, if using. Beat until medium peaks form. Stop mixer.
Scoop meringue mixture onto parchment paper using a spoon or ice cream scooper. Use the back of the spoon to create an indentation on the top of each pavlova.
Pop into the oven and immediately turn oven down to 300 degrees. Bake for 25 minutes, then turn off oven completely and leave in oven for another 25 minutes. Remove from oven and let cool completely.
In a small saucepan, combine blackberries, vinegar, elderflower syrup (if using), brown sugar, and salt. Cook over medium-high heat, until it reaches a boil, and then reduce until blackberries break apart and mixture coats the back of a spoon.
Let blackberries cool slightly. Mix a heaping tablespoon of the blackberry mixture into the yogurt.
Spoon about a half tablespoon of yogurt onto each pavlova. Top with additional blackberry compote as desired. Sprinkle with granola.