Blackberry swirl meringues with compote
1 hr 25 min
Crisp on the outside, chewy marshmallow-like clouds on the inside, these ruby-toned meringues look as good as they taste
Egg white(s), raw
4 individual, at room temperature
1 teaspoon(s), level
0% fat natural Greek yogurt
- Preheat the oven to 120°C, fan 100°C, gas mark ½. Trace 10 x 6.5cm circles onto a sheet of baking paper and turn so that the tracing marks are on the underside.
- To make a blackberry purée for the swirl, press 75g of the blackberries through a fine sieve into a bowl. Set aside.
- Using a stand mixer or hand-held electric whisk, beat the egg whites until they form soft peaks. Add the sugar, 1 spoonful at a time, while beating continuously, until the sugar has dissolved and the mixture is thick and glossy. Whisk in the vanilla.
- Use a little of the meringue mixture to secure the corners of the baking paper to a baking sheet. Spoon the meringue onto the drawn circles and spread out using a small spatula. Top each meringue with 1 tsp of the blackberry purée and swirl it through using a skewer. Reserve any leftover purée to use in the compote. Bake the meringues for 1 hour or until they form a crisp shell. Turn off the oven and leave the meringues to cool in the oven with the door ajar, for several hours or overnight.
- To make a compote to serve on top of the meringues, combine the remaining berries, reserved blackberry purée and 1 tbsp water in a pan over a low heat. Cook for 2-3 minutes until the berries start to break down and the mixture thickens. Remove from the heat, stir in any leftover purée and let cool.
- Serve each meringue topped with the yogurt and blackberry compote.
To turn this into a spectacular Eton mess sundae, break the meringue into a glass and fold in the yogurt and compote. Top with berries.