Blackberry Meringues


Blackberry meringues


For the blackberry sauce:

200 gr blackberries, frozen
1 tbsp honey
1 tsp vinegar
2 tbsp water

For the meringues:

2 egg whites
pinch salt
110 gr granulated sugar


1. To make the raspberry sauce: in a small suace pan stir together the raspberries, honey,
vinegar and water over medium heat.
Cook for about 5 minutes until soft to the touch.
Remove from heat and mash with a spoon.
Set aside

2. To make the meringues: Preheat the oven to 140c/275f and line a baking tray with parchment paper.
 In a clean bowl (metal for choice), beat the egg whites and pinch salt with an electric whisk until stiff peaks start to form. Gradually add the sugar, continuing to beat, until the meringue is smooth and glossy.

3. Gently spoon the the meringue mixture into six equal rounds, trying not to squish it too much. Take a teaspoon of blackberry puree and swirl it through the meringue until you get a pretty pattern. Put them into the oven for about 30 minutes until firm to the touch. Turn the oven off and leave the meringues in the oven until the oven has cooled completely (this is the key to a chewy interior of your meringue!)

Instructions video

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