Blackberry Meringues
James Carrier
Notes: If using frozen berries, thaw in a colander over a bowl for about 1 1/2 hours. In step 5, stir the cornstarch mixture into the berry juice to thicken, then fold in thawed berries. You can make meringues up to 1 day ahead (steps 1 through 4); cool completely and store airtight. You can prepare berry mixture (step 5) up to 4 hours ahead; cover and chill.
How to Make It
Step 1
1
Line two 14- by 17-inch baking sheets with cooking parchment or buttered and floured foil. Draw eight 4-inch circles on the parchment, spaced at least 3 inches apart.
Step 2
2
In a bowl, with a mixer on high speed, beat egg whites with cream of tartar until foamy. Gradually add 1 cup sugar, beating until stiff peaks form.
Step 3
3
Mound mixture equally on circles and form a slight depression in the center of each with the back of a spoon, or spoon the meringue into a pastry bag fitted with a 1/2-inch-diameter plain or star tip and pipe mixture to fill in circles completely.
Step 4
4
Bake in a 250° oven (or 225° convection oven) until meringues begin to turn pale gold and feel firm to touch, about 1 1/4 hours (1 1/2 hours in convection oven); switch pan positions halfway through baking. Turn oven off and leave meringues in oven until cool, 2 to 2 1/2 hours.
Step 5
5
Meanwhile, in a 2- to 3-quart pan, mash 1 cup berries. Mix cornstarch and 1/3 cup sugar; stir into mashed berries. Stir berry mixture over high heat until boiling. Remove from heat and let stand, stirring occasionally, until cool to touch, 5 to 10 minutes. Fold in remaining 5 cups berries. Taste, and add more sugar if desired.
Step 6
6
Just before serving, in another bowl with a mixer on high speed, beat cream until soft peaks form. Add sugar to taste and beat until blended.
Step 7
7
Set meringues on plates. Top equally with berry mixture and whipped cream. Garnish with mint.
Ingredients
4 large egg whites (1/2 cup)
1/2 teaspoon cream of tartar
About 1 1/3 cups sugar
6 cups fresh or frozen blackberries (see notes)
2 teaspoons cornstarch
1 cup whipping cream
Fresh mint sprigs
Directions
Step 1
1
Line two 14- by 17-inch baking sheets with cooking parchment or buttered and floured foil. Draw eight 4-inch circles on the parchment, spaced at least 3 inches apart.
Step 2
2
In a bowl, with a mixer on high speed, beat egg whites with cream of tartar until foamy. Gradually add 1 cup sugar, beating until stiff peaks form.
Step 3
3
Mound mixture equally on circles and form a slight depression in the center of each with the back of a spoon, or spoon the meringue into a pastry bag fitted with a 1/2-inch-diameter plain or star tip and pipe mixture to fill in circles completely.
Step 4
4
Bake in a 250° oven (or 225° convection oven) until meringues begin to turn pale gold and feel firm to touch, about 1 1/4 hours (1 1/2 hours in convection oven); switch pan positions halfway through baking. Turn oven off and leave meringues in oven until cool, 2 to 2 1/2 hours.
Step 5
5
Meanwhile, in a 2- to 3-quart pan, mash 1 cup berries. Mix cornstarch and 1/3 cup sugar; stir into mashed berries. Stir berry mixture over high heat until boiling. Remove from heat and let stand, stirring occasionally, until cool to touch, 5 to 10 minutes. Fold in remaining 5 cups berries. Taste, and add more sugar if desired.
Step 6
6
Just before serving, in another bowl with a mixer on high speed, beat cream until soft peaks form. Add sugar to taste and beat until blended.
Step 7
7
Set meringues on plates. Top equally with berry mixture and whipped cream. Garnish with mint.
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