Mulberry Meringue Mess
 
 
Crisp-edged, chewy centred meringues, topped with just-cooked mulberries and vanilla whipped cream.
Author:
Serves: Serves 4
Ingredients
  • 2 egg whites
  • ½ cup (110g) caster sugar
  • 1 cup (250ml) heavy whipping cream
  • 1 tsp vanilla
  • 1 cup mulberries (or other berries of your choice)
  • sugar, to taste
Instructions
  1. Preheat the oven to 100C/210F, and line a baking tray with baking paper.
  2. Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment and beat on a medium speed until soft peaks form. Turn the speed up to high and stream in the sugar, 1 tbsp at a time, going slowly.
  3. Continue whisking for about three minutes, and then stop the machine. Take a small amount of the meringue and rub it between your fingers - if you can feel any granules of sugar, you need to keep whisking, when it feels smooth, it's done.
  4. Using a spring-loaded ice cream scoop, drop rounded 2-3 tbsp sized heaps of meringue onto the lined baking sheet (I like this shape, but you can use a spoon or pipe them, whatever works).
  5. Bake the meringues for an hour and a half, and then, if you like them crispy and marshmallowy, let them cool completely in the oven. If you like crispy and chewy, take them out of the oven to cool.
  6. Whip the cream and vanilla to soft peaks and set aside.
  7. Place the mulberries (or other berries) into a small saucepan with a tbsp of water, and about the same of sugar. Cook on a low heat, until the berries just soften, then remove the berries, leaving the juice behind, taste and add more sugar if you want it. Cook the juice for another minute or two, just to thicken it, and then pour it over the berries and leave them to cool.
  8. To serve, pile the meringues, whipped cream and berries up into a mound, and then attack it with spoons!
Recipe by The Sugar Hit at https://www.thesugarhit.com/2015/04/mulberry-meringue-mess.html