Created By: Ruth Tam
Description
Elegant, sweet, crunchy, and chewy. These delicate meringues are swirled with ribbons of blackberry syrup and a hint of lemon juice and vanilla.
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2/3 Cup granulated sugar
- 1/4 Tsp. salt, divided
- 2 1/2 Teaspoons fresh lemon juice, divided
- 1 3/4 Teaspoons vanilla extract, divided
- 4 large egg whites, at room temperature
- 1 Cup granulated sugar (preferably caster or superfine)
- 1/4 Tsp. cream of tartar
- 2 Teaspoons cornstarch, sifted
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PLACE blackberries into a medium saucepan.
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ADD sugar, lemon juice, and salt.
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SIMMER over medium heat until warm.
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STIR and MASH berries until broken down.
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REMOVE berries from heat.
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STRAIN through a fine mesh strainer and DISCARD seeds.
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RETURN mixture to saucepan.
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COOK mixture over high heat until boiling and STIR frequently and SKIM foam off surface as needed.
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CONTINUE cooking until mixture reaches 220°F on a candy thermometer.
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REMOVE mixture from heat and STIR in vanilla extract.
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COVER and REFRIGERATE until cool.
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PREHEAT oven to 275°F.
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LINE two baking sheets with parchment paper.
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TRACE six 3-inch circles about two inches apart on each sheet of parchment paper.
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TURN parchment sheets over so marks don’t transfer to meringues.
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FIT a stand mixer with the whisk attachment.
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PLACE egg whites into the stand mixer bowl.
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ADD cream of tartar and salt.
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WHISK on low to combine ingredients.
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INCREASE mixer speed to medium and WHISK until frothy.
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ADD sugar one teaspoon at a time and WAIT about ten seconds between each addition.
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INCREASE mixer speed to high and WHISK about 3 minutes until mixture is glossy, thick, and holds stiff peaks.
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RUB a little of the mixture between your fingers to assure all sugar is dissolved and continue WHISKING if necessary.
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SPRINKLE cornstarch over mixture.
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SPRINKLE vanilla extract over mixture.
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SPRINKLE lemon juice over mixture.
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FOLD mixture gently to combine.
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SCOOP meringue into twelve equal rounds USING pre-drawn circles as a guide.
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FILL a small bowl with water.
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DIP bottom of a wide spoon into water and allow excess water to drip off spoon.
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USE wet bottom of spoon to form shallow bowls on top of each meringue and CLEAN spoon as necessary between each meringue.
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DOLLOP about a teaspoon of jam on top of one meringue.
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SWIRL blackberry jam into surface of meringue using a skewer or knife. Do not overmix.
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REPEAT with remaining meringues until all are meringues are swirled with blackberry jam.
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RESERVE any remaining jam for toast, waffles, pancakes, etc.
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PLACE baking sheets into oven and immediately TURN DOWN oven to 250°F.
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BAKE 1 hour and 20 minutes and TURN OFF oven.
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ALLOW meringues to cool gradually inside the oven for at least an hour and up to overnight.
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SERVE meringues plain or with a dollop of whipped cream or yogurt and fresh blackberries.
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STORE leftover meringues in an airtight container.
Serving Size:
0 cups per serving
Calories | 0 | |
---|---|---|
Total Fat | 0 g | |
Saturated Fat | 0 g | |
Cholesterol | 0 mg | |
Sodium | 0 mg | |
Total Carbohydrates | 0 g | |
Dietary Fiber | 0 g | |
Sugar | 0 g | |
Protein | 0 g |