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Blackberry hazelnut meringues

by Sarah Randell

It's the beginning of September this weekend and the sun is still shining! We're planning to combine traditional summer puds with more autumnal fruits and flavours – the blackberry season is in full swing and particularly abundant this year so keep your eyes peeled when you are out and about. Try Sarah Randell's blackberry, blueberry and hazelnut meringues for a simple pud - deliciously chewy and the perfect late–summer pud.

What fruit do you think goes best with meringues? Red or blue berries?

Serves 6

1 Preheat the oven to 140°C, fan 120°C, gas 1.

2 Whisk 4 large egg whites with a pinch of cream of tartar to stiff peaks. Gradually add 225g caster sugar and a pinch of ground cinnamon, whisking. Fold in 50g finely chopped toasted hazelnuts.

3 Spoon 12 blobs of mix on to a baking sheet lined with baking paper. Bake for 1 hour. Cool in the turned-off oven, door ajar.

4 Heat 50g caster sugar with the zest and juice of 1 large lime in a pan, tip in 300g blackberries and 150g blueberries; simmer for 5 minutes. Cool.

5 Serve 2 meringues per person with the fruit and whipped cream; sprinkle with chopped toasted hazelnuts.

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