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!
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.
Whipped Cream
Whisk cream with a stand or hand-held mixer until soft peaks form. Add icing sugar and whisk until cream is stiff without curdling.
Assemble Meringues
Pipe or spoon cream into the centre of the meringue.