Blackberry 'blood' and meringue bones

  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 1 hours
  • Total time: 1 hour 25 minutes

Makes: 30 - 35

Ingredients

100g caster sugar, plus 2 tbsp for the
blackberries
1 tbsp vanilla bean dusting sugar
2 medium Waitrose British Blacktail Free Range Egg whites
200g blackberries

Method

1 Preheat the oven to 120°C, gas mark 1⁄2. Line 2 baking sheets with baking parchment. Mix together the 100g caster and the vanilla sugar. Beat the egg whites in a large, clean bowl until soft peaks form. Gradually whisk in the sugar mixture, a tablespoonful at a time, whisking well between each addition. The meringue should look thick and glossy.

2 Spoon into a Cooks’ Homebaking Piping Bag and cut off a large tip so the meringue can be piped in a 2cm-thick line. Pipe a 7cm length onto the parchment, and pipe 2 extra blobs close together at each end to resemble a bone shape. Repeat with the remaining mixture, spacing them slightly apart. Bake for about 50–60 minutes, until the meringues feel crisp and dry.

3 Blend the blackberries with the remaining sugar until smooth then press through a sieve into a bowl. Pile the meringues onto
a serving plate and drizzle with a little of the blackberry purée. Serve the remainder in a small bowl for dipping.