Oaty meringue messes
John Whaite joins us in the Lorraine kitchen to show us how to make these deliciously fruity and oaty meringue treats!
(Makes 4)
Ingredients:
For the meringues:
4 egg whites225g golden caster sugar60g medium oatmeal60g blackberries
For the topping:
200g blackberries, plus extra to serve70g honey400ml double cream1 tbsp icing sugar1 tsp vanilla bean paste or extract
Essential equipment:
Baking sheet lined with baking paper
Method:
Preheat the oven to 140C/120C fan/Gas 1
Place the egg whites and caster sugar in a heatproof bowl and set over a pan of barely simmering water. Whisk until the mixture feels a little hot to the touch – though whisk constantly to avoid it scrambling – then remove from the heat and whisk until very thick and stiff.
Use a handheld electric whisk, or pour it into a freestanding mixer with whisk attachment and use that – it will take 5–7 minutes to reach very stiff peaks
Add the oatmeal and blackberries to the bowl, and fold until the oatmeal is well incorporated – don’t knock any air out of the meringue
Using a large metal spoon, scoop four blobs of meringue on to the baking sheet. Slide into the oven, reduce the heat to 120C/100C fan/Gas 1/2 and bake for 25 minutes, then turn off the oven and open the door slightly. Allow to cool in the oven, then remove.
To make the topping, place the blackberries and honey in a small saucepan and bring to the boil, stirring occasionally. When thick but still with lumps of blackberry, remove from the heat and allow to cool.
Whip the double cream with the icing sugar and vanilla to soft, floppy peaks
To assemble, simply take a meringue and drape over the soft, pillowy cream, then drizzle over some of the sauce. Scatter over a few blackberries and serve.