For some reason I have never tried making meringue before. It always seemed so complicated and time consuming. Even when it appeared on my “to bake list” something else always replaced it in the end. Then, a couple of days ago I saw this wonderful meringue recipe by Charlotte’s Lively Kitchen and I knew I had to give it a try.
It turns out meringues are not that difficult to make and the time consuming part does not even involve any work as after 10 minutes of preparation the meringues are ready for the oven. Yes, they do require to stay there for a couple of hours, but the result is totally worth the wait.
As it happened a friend of mine had given me a giant tupper of wild blackberries and I have been trying to find the best use for them. You’ll have to agree that there are not many combinations better than berries and lemon. They are just meant to be together. So here´s my ode to the perfect match of zesty lemon and sweet blackberry.
LEMON AND BLACKBERRY MERINGUES (Makes 16)
4 egg whites
a few drops of lemon extract
yellow food colouring
230g white chocolate
- Preheat oven to 100ºC. Line baking tray with baking paper.
- In a large bowl beat egg whites until soft peaks. With the mixer still running start adding sugar one tablespoon at a time. Continue beating the mixture until stiff peaks form. Add a few drops of lemon extract and carefully fold it in.
- Using a food brush apply some food colouring to the inside of a piping bag. Fill the coloured piping bag with the meringue and pipe rose shaped circles (if you are using 1M nozzle) onto the prepared baking tray. If not using 1M nozzle, just pipe identical circles.
- Bake for 1h 45m then turn the oven off and keep the meringues inside for another hour. Do not open the oven during baking and cooling time.
- In the meantime prepare blackberry ganache. Using bain marie method melt white chocolate until smooth. Separately blend blackberries into a puree and then heat it up in a saucepan until just warm. Combine the white chocolate with warm blackberry puree and set aside to set.
- When the ganache has set transfer it into a piping bag. Pipe about a teaspoon of ganache onto one meringue and then top it with the other.