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    Blackberry 'blood' and meringue bones

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    Blackberry 'blood' and meringue bones

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

    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
    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.

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