Soft walnut meringue with blackberries
This makes a large, shallow meringue that is soft and marshmallow-like. You can make it the day before it is needed - provided you can resist nibbling away at the edges.
To drink: Meringue is always very sweet, but the walnuts soften and enrich the flavour. You could drink a Moscato, as above, or try a young Sauternes or Monbazillac: Domaine de L'Ancienne Cure Monbazillac 2010, 8.75 for 37.5cl, Yapp Brothers (01747 860423).
From the October 2013 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Yuki Sugiura; food preparation & styling by Louisa Carter; wine recommendations by Joanna Simon; table styling by Alexander Breeze.
Yield
Serves 6
Ingredients
For the meringue
For the topping
Method
Step 1
Heat the oven to 150°C/fan oven 130°C/mark 2. Line a baking sheet with baking paper. Place the walnut kernels in a food processor or blender and whizz in short bursts, until they're finely ground.
Step 2
Put the egg whites in a large, clean, dry bowl. Whisk until they form soft peaks. Whisk in a third of the sugar and as soon as the egg whites begin to look more glossy, whisk in another third, followed by the remaining third. It will only take a few minutes. When the meringue is really thick and glossy, fold in the cornflour, vinegar and ground walnuts with a flat metal spoon.
Step 3
Spread the mixture evenly over the baking paper in a 20 x 30cm rectangle. Bake for 20-25 minutes or until soft and marshmallow like. Leave to rest on the baking sheet for a few minutes. Liberally dust a sheet of baking paper with sifted icing sugar. Carefully invert the meringue on to the sugar dusted paper and gently peel away the baking paper it was cooked on.
Step 4
Shortly before serving, spread the meringue with either plain whipped cream or apple-brandy cream. For the latter, add the apple brandy to the cream in a large bowl and then whisk until the cream forms soft peaks. Spoon over the meringue, then either cut it into 6 squares, place on serving plates and top each with blackberries and a sifting of icing sugar, or scatter with blackberries and sift with icing sugar before cutting.
