Vanilla Meringues with Blackberry Pinot Noir Sauce

Preparation

Vanilla Meringues

Step 1
Preheat oven to 210F/100C.

Step 2
Beat egg whites in a large bowl using a hand or stand mixer, until firm peaks appear.

Step 3
Add vanilla and white vinegar and mix 30 seconds.

Step 4
Carefully add sugar, one tablespoon at a time, beating 1 minute after each addition. Once all sugar is in, beat high 3 minutes. The meringue should not be grainy.

Step 5
Line two baking trays with silicone mats.

Step 6
Place closed star tip into piping bag. Use a spatula and fill the piping bag with enough meringue so it’s not overflowing out the top.

Step 7
Piping – carefully start by piping a circle with a 2.5″/6 cm diameter, then carefully start building up the outer sides to create a nest.

Step 8
Place in oven and bake 1 hour and 30 minutes, or until meringues are starting to color lightly and are firmer to the touch.

Step 9
Turn off oven and leave meringues to cool down for 2 hours. Do not open oven. This will help meringues dry out and will help avoid cracking.

Blackberry Pinot Noir Sauce

Step 1
Add all sauce ingredients into a small saucepan.

Step 2
Bring to the boil, then reduce heat stirring occasionally for 8-10 minutes, or until sauce starts to thicken. Set aside to cool. It will thicken as it cools.

Whipped Cream

Step 1
Whisk cream with a stand or hand-held mixer until soft peaks form.

Step 2
Add icing sugar and whisk until cream is stiff without curdling.

Assembling Meringues

Step 1
Pipe or spoon cream into the center of the meringue.

Step 2
Top with the blackberry pinot noir sauce.

Step 3
Serve immediately.