Ingredients
- 3 egg whites
- 150g caster sugar
- 1 handful blackberries
- 150ml double cream
- 2tbsp icing sugar
- 1tsp vanilla extract
- 2 figs, sliced in quarters, or sixths
- 1tbsp toasted flaked almonds
- 1tbsp icing sugar, to finish
Instructions
- Preheat oven to 100 fan and line a baking tray with greaseproof paper
- In a clean glass bowl whisk the egg whites until you have stiff peaks add in the sugar 1tbsp at a time and continue to whisk
- Spoon the meringue onto the prepared baking sheet and create 4 meringues with a slight well in the middle
- Place into the oven for 1 hour 30 minutes, until the meringue is cooked and peels away from the paper, allow to cool
- Combine the double cream, vanilla, icing sugar and whisk together slowly adding in a few blackberries at a time (reserve a few for decoration) until the cream holds its shape and has a purple colour
- Once the meringues are cool add some blackberry cream into the well and top with figs, left over blackberries, flaked almonds and a sprinkle of icing sugar