2 egg whites
1 tsp white vinegar
2/3 cup castor sugar
Pinch of salt
1 tsp icing sugar
Berry Sauce Ingredients:
150g fresh or frozen boysenberries
¼ cup balsamic vinegar
Make sauce and set aside to cool before adding to meringues:
Add sauce ingredients to a medium heat pan and cook until well mixed together and starting to thicken (if using frozen berries, thaw first but don’t discard any extra juice, it will just take a little longer to reduce down to a thick sauce)
To make meringues:
Beat all ingredients (except icing sugar) on high with electric beater until thick peaks form (this will take approx. 15 mins). Fold in icing sugar.
Decide on the size of your meringues and put approx. 2/3 of amount onto baking tray. Add 1 tsp sauce, then the other 1/3 of meringue on top, gently swirl together and spread into circles. (I suggest doing this as a little flatter-style meringues to help with consistent cooking. They will still be fine with mounds, they just may need an extra 10-15 mins cooking time.)
Cook in a very slow oven (120 C) for 1 ¼ hours. Turn off oven and leave door ajar to dry as they cool. Store in an airtight container and they will last a few days. Any longer they will be ok, but will start to go soft.
A pretty way to create something a little different from plain meringues. The berry sauce usually makes more than is needed for a batch of meringues but am sure you’ll agree it’s tasty enough to use for other topping desires.