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    Violets are Blue Pavlova

    Australia Day is January 26th, there will be a whole lot of pavlova's being made nation wide! 
    One of my personal favourites today, with it's pretty tinted interior and ripe blueberries.

    Violets are Blue Pavlova
    Ingredients (serves 4)
    2 eggwhites
    pinch cream of tartar
    1/2 cup caster sugar
    200g (7oz) blueberries
    1 cup cream (whipped to soft peaks)
    violet food colour (or red & blue)
    *crystallised violet pieces
    . Preheat oven to 150°C (300F). Line a baking tray with non-stick baking paper. Draw four 7cm (2.75in) circles on baking paper.
    . Using an electric mixer, beat eggwhites and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until meringue is thick and glossy. Add a few drops of violet food colour. Beat until just combined.
    . Spoon meringue onto baking tray, using circles as a guide. Make a small indentation in the centre of each nest. Bake for 30 minutes. Reduce oven to 120°C (250F). Bake for 30 minutes or until meringue is dry and crisp. Turn off oven and *jar a wooden spoon in the door. Allow to cool completely in oven.
    Top with softly whipped cream, blueberries and violet pieces close to serving time.
    *Crystallised violets are available from cake decorating stores
    *Jarring a wooden spoon in the oven door allows steam to escape, the residual heat dries the pavlova shell and the slower cooling period helps prevent pavlova shell from cracking.

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