Tuesday, 31 August 2010

Meringues with Blackberries

You can only freeze so many blackberries and make pies and crumbles before you begin to get a bit fed up with seeing blackberries - BUT I decided to make some meringues and serve them with roasted blackberries. I was really good and served them without cream - BUT next time I will use cream, how can you serve meringues without cream.


3 large egg whites
175g caster sugar
drop of vanilla extract

Blackberry Sauce
500g blackberries
100g sugar

1. Pre-heat the oven to Gas 1/140C
2. Line a baking tray with baking paper
3. Place the egg whites into a large mixing bowl (make sure it it is dry and grease- free with no egg yolk)
4. Whisk the egg whites until you have soft peaks
5. Add the sugar a tablespoon at a time - do not rush this stage
6. You will end up with a stiff glossy mixture
7. Spoon the mixture onto the tray - perhaps 6 or 8 - you can pipe if you wish
8. Bake the meringues for 1hour and 30 mins. If you prefer a real dry crisp
meringue then turn the oven off at this stage and leave to dry out for approx 3
9. To make the roasted blackberry sauce, place all ingredients into a dish and
place in the oven alongside the meringues. They will soften, but keep thier
10. When the meringues are ready ust peel carefully from the paper and serve with the
blackberry sauce either hot or cold -yummy!


Jackie said...

Hi Ann
Not a very diet conscious desert, meringues, the sugar with the blackberries and cream!!Well I suppose just the odd time won't hurt......... and blackberries are good antioxidants!!

Have a good week, Jackie in Surrey

titi said...

du petit bonheur de douceurs gustatives...