Blackberry 'blood' and meringue bones


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


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.

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

Makes: 30 - 35

Nutritional Info

Typical values per serving:

Energy 99kj
Fat trace
Carbohydrate 5.5g
Sugars 5.5g
Protein 0.3g
Salt trace
Fibre 0.2g

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4 stars

Average user rating Based on 5 ratings

This recipe was first published in Mon Aug 18 15:11:39 BST 2014.