Meringue with Blackberry Compote is a delightful treat that is fluffy and light, and crackly and crisp. It’s actually a little chewy, too. The fresh berry compote is great for the season, and it’s like the icing on the cake for this dessert!
A dessert that’s definitely birthday-worthy
When my birthday rolls around, I get pretty excited for cake and ice cream. I love to go full-on traditional treat on my big day, and Meringue with Blackberry Compote is another way to make an occasion special.
My husband is not a chocoholic like me. In fact, he’s not that into cakes and cookies. He likes them for the occasional treat but he could do without them, too. Not me, man. I love dessert – all of it! Cakes, cookies, pies, pastries… you name it!
I decided to surprise my husband for his birthday this year, and made his favorite treat: meringue. I added blackberry compote to the mix for color and a touch of extra-delicious seasonal fruit.
If you like cake and fruit, try my recipe for Lemon Curd Layered Angel Food Cake and Berries.
Meringue is a little poof of a treat. It’s light and crispy and a little chewy on the inside. You may have seen meringue made using a pastry bag and a fancy tip to shape it. It turns out like a little curlicue dollop with a pointy tip.
Sometimes people add mini chocolate chips to them, or crushed up peppermint candy at the holidays. Heck, you could even add a touch of food coloring to make them more vibrant.
I made these meringue shaped like a shallow bowl, about 4 inches in diameter. The better to hold the blackberry compote!
I love making berry compote, and it makes a great topping for different dishes. My Mini Dutch Baby Pancakes with Berry Compote is a nice breakfast or brunch treat for a special meal!
The basics of meringue
There’s not much to meringue, really. The basics are egg whites, sugar, a touch of vanilla, and a sprinkling of cream of tartar.
This recipe for Meringue with Blackberry Compote is sooo easy to make. It only takes about 15 minutes to whip up the meringue and pop it in the oven, but then we wait. Meringue isn’t a treat you make at the last minute because it takes about 2 hours for it to bake in the oven.
A Few Tips for Making Meringue:
- Plan ahead. This is an easy treat to make, but it takes about 2 hours to bake, and some time to cool.
- Take caution when separating your eggs: don’t let any bit of egg yolk mix in with the whites.
- Be patient: allow the ingredients to mix until stiff peaks form, but don’t mix for too long. Once the peaks are stiff, time to turn off the mixer.
- Low and slow is how it goes: the meringue bakes at 200 degrees F. for about 2 hours. Add a bit of extra time to let it cool.
Do you need a special-occasion treat in your life that’s easy to make and will definitely impress those around you? Try this recipe for Meringue with Blackberry Compote. You’ll love this cloud-like crispy treat!
Patricia Conte/Grab a Plate
Yields Serves 6
5 based on 9 review(s)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 1-1/2 cups blackberries, reserve several for garnish
- 2 tablespoons sugar
- Zest of 1/2 lemon
- 1 teaspoon lemon juice
- 2 tablespoons water
- 1 teaspoon corn starch
- Preheat the oven to 200 degrees F. Line a baking pan with parchment paper.
- Add the egg whites, cream of tartar, salt, and vanilla extract to a stand mixer. Mix on high speed, and gradually add in the sugar.
- Mix for 8-10 minutes or just until stiff peaks form.
- Use a spoon to transfer the mixture to the pan, to make six, four-inch-rounds. Make a slight well in the middle of each with the back of a spoon.
- Bake for about 2 hours. After two hours, turn off the oven but leave the meringue in the oven, and open the door slightly. Leave in oven until cooled.
- Add the blackberries, sugar, lemon zest, lemon juice, and water to a small pan and cook over medium heat for about 10 minutes.
- Add the cornstarch to a small bowl with a few teaspoons of water and mix until smooth. Slowly add the cornstarch mixture to the berry mixture while stirring.
- Cook the mixture for another 5-8 minutes or until it thickens a bit.
- Remove from the heat.
- Cool completely before serving.
- Top the meringue with the blackberry compote and garnish with a few fresh blackberries.