Peach Blackberry Pavlovas

• 6 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1-1/2 cups sugar
• 4 large peaches, peeled and sliced
• 2 cups fresh blackberries
• 1/2 cup sugar
• 2 tablespoons peach schnapps liqueur
• 1/2 cup heavy whipping cream
• 1 teaspoon confectioners' sugar
• 1/2 teaspoon vanilla extract
• Additional fresh blackberries

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff peaks form.
2. Drop meringue into six mounds on parchment paper-lined
3. . Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225u0b0 until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1-1/2 hours.
4. In a large saucepan, combine the peaches, blackberries, sugar and liqueur. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, 3-4 minutes. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
5. Spoon fruit mixture into meringue shells; top with whipped cream. Garnish with additional blackberries.

egg whites, vanilla, cream of tartar, salt, sugar, peaches, fresh blackberries, sugar, liqueur, heavy whipping cream, sugar, vanilla, blackberries

Taken from www.tasteofhome.com/recipes/peach-blackberry-pavlovas/ (may not work)