Light and fluffy vanilla meringues with blackberry pinot noir sauce. This recipe is what summer dessert dreams are made of! Pairing two Pacific Northwest powerhouses, this recipe is a celebration of summer and all the great food the PNW has to offer!
This post was sponsored by the Oregon Raspberry and Blackberry Commission. All my opinions are my own. Thank you for supporting the brands that support THCK!
Eek you guys, you’re going to love this recipe today!
As you may know I have a thing for delicate desserts (aka this vanilla panna cotta, and these little chocolate meringues that are too cute!). They’re just so fun to make, and they are just a little bit fancy (without the extra hassle) when you need something to impress!
Today I’ve paired up with the Oregon Raspberry and Blackberry Commission to celebrate all things Pacific Northwest!
If you don’t know, I currently reside in Portland, OR in the PNW. We’ve been here for almost three years and I absolutely love it! Aside from the never-ending options for outdoor activities, Portland and the PNW, in particular, is home to some of the best food and wine in the country!
Today I’m combing my two favourite past times – drinking pinot noir, and eating Oregon berries!
Berry picking is my favourites summer activity, but when I can’t get out to the local farms, I opt for frozen berries instead. They’re just as good as fresh, and I love knowing that I’m buying local!
While the thought of making homemade meringues might freak you out a little, I promise you this recipe is super easy and with some step by step instructions and tips, you’ll be making the perfect little meringues in no time!
These vanilla meringues would be perfect for:
- a summer backyard party
- a baby shower
- bachelorette parties
- family picnics (they are so easy to transport)
- high tea
- Christmas or Thanksgiving
These are a gorgeous little dessert when you’re looking for something a little bit fancy! They’re a delicate little treat when you’re looking to impress (without spending hours in the kitchen!)
Minimal effort for maximum awesomeness! And, omg that blackberry pinot noir sauce is to DIE for!!!
Seriously this sauce is just stunning! It’s a blackberry pinot sauce, made with frozen Oregon berries and Oregon pinot and it is quite possibly, the best sauce I’ve ever made! You’re going to love it.
How to make vanilla meringues
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By following a few simple tips and tricks, you’ll be making your own vanilla meringues in no time! Trust me, these meringues are so, so easy!
- Use a stand mixerif you have it, but handheld will do. Stand mixers are just a little easier because the meringue gets very, very thick and it can be hard to hold a handheld mixer.
- Make sure the egg whites have stiff peaks – a great test is to (gently) hold the bowl of egg white above your head. If you end up with egg on your head, they’re not ready! No, in all seriousness, stiff peaks should not move, you should be able to hold the bowl upside down without the egg white moving.
- Avoid grainy meringue by making sure the sugar is fully beaten into the egg whites. A good test is to get a tiny piece of the meringue and rub it between your index finger and thumb. If it feels grainy, it needs longer.
- Pipe using a closed star piping tip. Start by piping a circle around 2.5″/6cm in diameter, then carefully start to build up the side walls, creating a nest. The first few may be a little wobbly, practice makes perfect! See the images below for help!
- If you don’t have a piping bag, you’ll need to get a spoon and gently spoon meringue in a circle shape, building up the sides and creating a little indent in the middle of the meringue.
- I love this silicone baking mat for making meringues. I find they don’t stick as easily as parchment paper.
- Make sure your meringues fully cool in the oven to avoid cracking.
- If they’re a little sticky, try putting them back in the oven for a few minutes. Meringues should be dry to the touch, and just very lightly browned.
- Store meringues in an air-tight container. If they spent too much time out of the oven, they will start to melt and get sticky.
- These can easily be transportable. Keep the meringues undressed (no toppings) in an airtight container. Pre-whip the cream and store in an airtight container, and keep the blackberry pinot sauce in a jar. Assemble just before you’re ready to serve.
Have a wonderful Thursday my lovelies, and let the summer celebrations begin!
Vanilla Meringues with Blackberry Pinot Sauce
A light and delicate, fluffy vanilla meringues topped with the most delectable blackberry pinot noir sauce! We're celebrating all things PNW today! These would be perfect for summer parties, backyard entertaining, picnics, baby shower's, bachelorette parties and much more!
- 4 egg whites
- 3/4 cup granulated/castor sugar
- 1 tsp vanilla bean paste
- 1/2 tsp white vinegar
Blackberry Pinot Noir Sauce
- 1 cup frozen Oregon blackberries
- 2 tbsp granulated sugar
- 1/4 cup Oregon Pinot Noir
- 1/2 tbsp cornstarch/cornflour
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar/icing sugar
Preheat oven to 210F/100C.
Beat egg whites in a large bowl using a hand or stand mixer, until firm peaks appear.
Add vanilla and white vinegar and mix 30 seconds.
Carefully add sugar, one tablespoon at a time, beating 1 minute after each addition. Once all sugar is in, beat high 3 minutes. The meringue should not be grainy.
Line two baking trays with silicone mats.
Place closed star tip into piping bag. Use a spatula and fill the piping bag with enough meringue so it's not overflowing out the top.
Piping - carefully start by piping a circle with a 2.5"/6cm diameter, then carefully start building up the outer sides to create a nest.
Place in oven and bake 1 hour and 30 minutes, or until meringues are starting to colour lightly and are firmer to the touch.
Turn off oven, and leave meringues to cool down for 2 hours. Do not open oven. This will help meringues dry out and will help avoid cracking.
Blackberry Pinot Noir Sauce
Add all sauce ingredients into a small saucepan.
Bring to the boil, then reduce heat stirring occasionally for 8-10 minutes, or until sauce starts to thicken. Set aside to cool. It will thicken as it cools.
Whisk cream with a stand or hand-held mixer until soft peaks form. Add icing sugar and whisk until cream is stiff without curdling.
Pipe or spoon cream into the centre of the meringue.
Top with the blackberry pinot noir sauce.
If you loved this recipe, I’d love for you to leave a comment and review! Also, don’t forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I’d love to see your creations!
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