Vanilla Meringues with Blueberry Compote

9 Ingredients

Number of servings

Blueberry compote

250grams blueberries
2tablespoons fresh lemon juice
1tablespoons caster sugar

6 egg whites, at room temperature
1 1/2 cups caster sugar
3teaspoons Woolworths cornflour
2teaspoons white vinegar
3teaspoons Woolworths vanilla extract
300mL Woolworths thickened cream

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Crisp, light-as-air vanilla meringues are paired with a sweet blueberry compote, creating a heavenly dessert experience that is sure to impress.

Prep tip:

For a brighter blueberry compote to get a stronger marbled effect, make the compote 1 day ahead. Cover and place in the fridge, then remove the compote when you’re ready to add berries to the meringues.

Method

Step 1 of 4

To make compote, place blueberries, juice, sugar and 2 tbs cold water in a medium saucepan over medium heat. Cook, stirring often, for 4 minutes or until blueberries start to soften slightly. Remove from heat. Reserve 3 tsp compote syrup and set aside to cool.

Step 2 of 4

Preheat oven to 100°C/80°C fan-forced. Line a 35x40cm baking tray with baking paper. Using an electric mixer, beat egg whites in a large bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cornflour, vinegar and 1 tsp vanilla. Beat until just combined.

Step 3 of 4

Add reserved syrup and partially fold in to create a marbled effect. Spoon 6 even portions onto prepared tray. Using the back of a spoon, shape into 10cm discs. Bake for 1 hour or until meringues are dry to the touch. Cool completely in oven for 1 hour with the door ajar.

Step 4 of 4

Using electric beaters, beat cream and remaining vanilla in a large bowl until firm peaks form. Divide meringues among plates. Top with cream and compote. Serve.