Gluten Free Blackberry & Pistachio Meringues

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The light, airy texture of the meringue is complemented by the crunch of the chopped pistachios and tangy blackberries.

6 servings

Medium 140 Minutes

Ingredients

Ingredients

For the recipe  Gluten Free Blackberry & Pistachio Meringues

Ingredients:

150 g Blackberries
60 g Icing Sugar (4 tbsp)
4 Egg Whites
150 g Caster Sugar
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
25 g Pistachios (Shelled, Finely Chopped)
300 ml Whipping Cream

preparation

Preparation

Step 1: Using the back of a wooden spoon press 100g/4oz blackberries through a sieve into a bowl, discarding the seeds. Add 2 tbsp icing sugar to the juice and mix until smooth.

Step 2: Pre-heat oven to 150°C, 300°F, Gas Mark 2.

Step 3: Put the egg whites in a bowl and whisk to stiff peaks using a hand held mixer. Gradually add the caster sugar with a dessert spoon and continue whisking for about 10 minutes, until the mixture is thick and glossy. Fold in 1 tsp of vanilla extract. Swirl in 1 tbsp of the blackberry mixture, saving the rest for later.

Step 4: Using 2 large spoons, heap the mixture onto a greased baking tray into 6 evenly sized dollops, spacing them well apart, scatter each one with some of the crushed pistachios reserving a little to garnish.

Step 5: Reduce the oven temperature to 110°C, 225°F, Gas Mark ¼ . Cook on the middle shelf for 1 hour 45 minutes. Remove the tray and drizzle a little of the blackberry juice over each meringue, and continue cooking for another 15 minutes. They should be crisp and sound hollow when the bottoms are tapped. Turn off the oven and leave the door slightly ajar, leave the meringues inside to cool.

Step 6: Whip the cream to soft peaks then fold in the remaining icing sugar and vanilla extract. Serve the meringues with a dollop of the cream, a drizzle of the remaining blackberry juice and a sprinkle of pistachios. Garnish with the remaining fresh blackberries.

Nutritional Information for the recipe Gluten Free Blackberry & Pistachio Meringues

Per Serving Per 100 g / ml
Energy 1553 kJ
371 kcal
1093 kJ
261 kcal
Fat 21.26 g 14.97 g
Carbohydrate 39.16 g 27.58 g
Protein 5.10 g 3.59 g

preparation

Preparation

Step 1: Using the back of a wooden spoon press 100g/4oz blackberries through a sieve into a bowl, discarding the seeds. Add 2 tbsp icing sugar to the juice and mix until smooth.

Step 2: Pre-heat oven to 150°C, 300°F, Gas Mark 2.

Step 3: Put the egg whites in a bowl and whisk to stiff peaks using a hand held mixer. Gradually add the caster sugar with a dessert spoon and continue whisking for about 10 minutes, until the mixture is thick and glossy. Fold in 1 tsp of vanilla extract. Swirl in 1 tbsp of the blackberry mixture, saving the rest for later.

Step 4: Using 2 large spoons, heap the mixture onto a greased baking tray into 6 evenly sized dollops, spacing them well apart, scatter each one with some of the crushed pistachios reserving a little to garnish.

Step 5: Reduce the oven temperature to 110°C, 225°F, Gas Mark ¼ . Cook on the middle shelf for 1 hour 45 minutes. Remove the tray and drizzle a little of the blackberry juice over each meringue, and continue cooking for another 15 minutes. They should be crisp and sound hollow when the bottoms are tapped. Turn off the oven and leave the door slightly ajar, leave the meringues inside to cool.

Step 6: Whip the cream to soft peaks then fold in the remaining icing sugar and vanilla extract. Serve the meringues with a dollop of the cream, a drizzle of the remaining blackberry juice and a sprinkle of pistachios. Garnish with the remaining fresh blackberries.

Nutritional Information for the recipe Gluten Free Blackberry & Pistachio Meringues

Per Serving Per 100 g / ml
Energy 1553 kJ
371 kcal
1093 kJ
261 kcal
Fat 21.26 g 14.97 g
Carbohydrate 39.16 g 27.58 g
Protein 5.10 g 3.59 g
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