Blackberry & pistachio meringues
By Dr. Oetker (www.oetker.co.uk) GF V
Serves 6 | Prep 15-20 mins | Cook 2 hours | Calories 309 (per serving)150g (5½oz) blackberries
4 tbsp icing sugar
4 large free-range egg whites
150g (5½oz) caster sugar
2 tsp vanilla extract
25g (1oz) shelled pistachios, finely chopped
300g (10½oz) whipping cream1 Using the back of a wooden spoon, press 100g (4oz)
blackberries through a sieve into a bowl, discarding the
seeds. Add 2 tbsp icing sugar and mix until smooth.
Preheat the oven to 150°C.
2 Put the egg whites in a bowl and whisk to stiff peaks.
Gradually add the caster sugar, whisking for 10 minutes,
until the mixture is thick and glossy. Fold in 1 tsp vanilla
extract. Swirl in 1 tbsp blackberry mixture, reserving the
rest for later.
3 Heap the mixture onto a greased baking tray into 6
evenly-sized dollops, spaced apart. Scatter over some
pistachios, reserving a little to garnish.
4 Reduce the oven temperature to 110°C. Cook on the
middle shelf for 1 hour 45 minutes. Remove the tray and
drizzle a little of the blackberry juice over each meringue
and continue cooking for another 15 minutes. They should
be crisp and sound hollow when the bottoms are tapped.
Turn off the oven and leave the door slightly ajar, leaving
the meringues inside to cool.
5 Whip the cream to soft peaks, then fold in the remaining
icing sugar and vanilla. Serve the meringues with a dollop
of cream, a drizzle of blackberry juice and a sprinkle of
pistachios. Garnish with the remaining blackberries.
Total fat Saturated Salt Sugar Protein
- 6g 9.9g 0.1g 21g 4.7g