Blackberry Brown Sugar Meringue Recipe

Blackberry Brown Sugar Meringue Recipes

Ingredients :

175g light brown sugar

3 egg whites

5ml distilled malt vinegar

2.5ml vanilla essence

For the Filling

350-450g blackberries

30ml crème de cassis

300ml double cream

15ml icing sugar, sifted

small blackberry leaves, to decorate, optional

Method :

Preheat the oven to 325F, Gas 3. Draw an 20cm or 8" circle on a sheet of non-stick baking paper, turn over and place on a baking sheet. Spread out the brown sugar on a baking sheet and dry in the oven for 8-10 minutes. Sieve to remove lumps. Whisk the egg whites in a bowl until stiff. Add half the dried brown sugar, 15ml at a time, whisking well after each addition. Add the vinegar and vanilla essence, then fold in the remaining sugar. Spoon the meringue on to the drawn circle on the paper, leaving a hollow in the center. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven with the door slightly open, until cold. Place the blackberries in a bowl, sprinkle over the crème de cassis and leave to macerate for 30 minutes.

When the meringue is cold, carefully peel off the non-stick baking paper and transfer the meringue to a serving plate. Lightly whip the cream with the icing sugar and spoon into the center. Top with the blackberries and decorate with small blackberry leaves, if liked. Serve at once.

Serves 4 - 6

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