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Blackberry 'blood' and meringue bones
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Makes: 30 - 35
100g caster sugar, plus 2 tbsp for the
1 tbsp vanilla bean dusting sugar
2 medium Waitrose British Blacktail Free Range Egg whites
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.
Typical values per serving:
This recipe was first published in August 2014.