Photo of Blackberry swirl meringues with compote by WW

Blackberry swirl meringues with compote

Points® value
Total Time
1 hr 25 min
25 min
1 hr
Crisp on the outside, chewy marshmallow-like clouds on the inside, these ruby-toned meringues look as good as they taste



325 g

Egg white, raw

4 individual, at room temperature

Caster Sugar

225 g

Vanilla Extract

1 teaspoon(s), level

0% fat natural Greek yogurt

500 g


  1. 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.
  2. To make a blackberry purée for the swirl, press 75g of the blackberries through a fine sieve into a bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.