Winter Special Swirly Blackberry Meringues

Winter Special Swirly Blackberry Meringues

I’m a little early for blackberry season, but who can wait when winter is coming? Here is Winter Special: Swirly Blackberry Meringues for you to make fun in winter season! Hope you like it.

Yield: 6 Meringues
Recipe Type: Meringues

Ingredients:

For Blackberry Sauce
• 200g (1 cup) blackberries.
• 1 teaspoon honey.
• 1 teaspoon balsamic vinegar.

For Meringues
• 2 egg whites.
• 110g (1/2 cup) sugar.

Directions:

1. To make the blackberry sauce, preheat the oven to 170C/325F. Place the blackberries in a small oven dish and coat with the honey and balsamic vinegar. Roast for about 30 minutes until soft to the touch. Allow to cool before pureeing in a food processor.
2. To make the meringues, preheat the oven to 140C/275F and line a baking tray with non stick paper. In a clean bowl (metal for choice), beat the egg whites 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!)
4. Store in an airtight container - They'll last a couple of days but may start to go a bit floppy towards the end of that.

Source of Recipe:
http://londonbakes.com/2014/07/swirly-blackberry-meringues-gluten-free.html

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