• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Blackberry Meringues with Rum Chantilly Cream

June 1, 2015 by Lucy Parissi 13 Comments

57 shares
Jump to Recipe
These giant meringues topped with rum-spiked whipped cream and blackberries are a perfect summer dessert.
Blackberry Meringues with Rum Chantilly Cream

You may (or may not) have noticed the blog has been completely inactive last week. Shocking, I know, but I have a good excuse. I was away on a week-long holiday in Mexico – a family reunion with my husband’s side of the family who travelled from all over Canada and the US to meet us in Cancun. You really can’t go wrong combining family with sun, sea and unlimited cocktails, can you… More on the holiday on a separate post – I have a few hundred photographs to process first!

Blackberry Meringues with Rum Chantilly Cream
 

What I ought to be doing right now is catching up on work – there’s a lot of emails waiting in my inbox and at least two new books to design… but I really can’t concentrate. I blame jet lag – despite an overnight flight on Saturday and going to bed early last night my brain is complete mush. But I also feel like I won’t be able to work until I publish a new post – I have missed blogging, cooking and photographing food so much it is kind of silly! I sort of wanted to HUG my kitchen when we got home yesterday – I was going around caressing the worktop like a lunatic.

Blackberry Meringues with Rum Chantilly Cream
 
Don’t think that I put down the suitcase and started making meringues there and then however… that would be a touch too crazy even for me. These were baked and photographed before I left as a way to use the leftover egg whites from the Rhubarb & Raspberry Ice cream.
 
The flavour combination came from the Blackberry Daiquiri and the rum-spiked Chantilly cream is really addictive, let me tell you! This is a perfect make-ahead dessert as both the meringues and syrup can be prepared a couple of days in advance. You can also serve this as Eton Mess – break up the meringues and layer them in dessert bowls with the cream, fruit and syrup.
 
Blackberry Meringues with Rum Chantilly Cream

Blackberry Meringues with Rum Chantilly Cream

Lucy Parissi | Supergolden Bakes
These giant meringues topped with rum-spiked whipped cream and blackberries are a perfect summer dessert
No ratings yet
Print Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 -8
Prevent your screen from going dark

Ingredients

  • Blackberry syrup
  • 300 g | 10.5oz fresh or frozen blackberries
  • 100 g | 3.5oz | 1/2 cup sugar
  • 60 ml | 2fl oz water

  • For the meringues
  • 150 g | 5.3oz egg whites 5 eggs
  • 300 g | 10.5oz caster sugar
  • 1 tsp cream of tartar
  • pinch salt
  • 1-2 tbsp blackberry syrup

  • To serve
  • 250 ml | 1 cup double cream
  • 100 g | 3.5 icing sugar
  • 2-3 tbsp white rum
  • 100 g | 3.5oz fresh blackberries to serve

Instructions

  • Bring the blackberries, sugar and water to the boil in a medium pot and then simmer for 20 minutes. Let the syrup cool, then strain into a sterilised container, pressing on the fruit with the back of a spoon. The syrup will keep in the fridge for several weeks if you don't use it all.
  • Preheat the oven to 125C | 250F. Line a large tray with baking paper.
  • Put the egg whites and cream of tartar in the bowl of your stand mixer (making sure it is spotlessly clean or the meringue will flop). Lightly whisk together until frothy.
  • Start whisking at high speed and gradually add the sugar 1 tablespoon at a time.
  • Once all the sugar has been added, continue whisking at high speed until the meringue is glossy, forms stiff peaks and doesn't feel gritty.
  • Add the blackberry syrup and gently ripple it through the meringue.
  • Spoon large dollops of the meringue on the prepared tray, spaced slightly apart.
  • Lower the oven to 100C | 210F and bake the meringues for at least an hour or until they feel firm and their bases don't stick to the baking paper.
  • Turn the oven off, open the door slightly and leave the meringues in the oven until it is completely cool. Gently peel the meringues off the baking paper.
  • Whisk the cream and icing sugar until you have soft peaks. Add the rum and briefly whisk it in.
  • Top the meringues with the whipped cream, drizzle with some syrup and top with a few fresh blackberries.

Notes

The syrup and meringues can be prepared in advance. Omit the rum if serving to children – these are pretty potent! Vary the berries to whatever is seasonal – both raspberries and blueberries work well. The syrup can also be used in soft drinks and cocktails.
SaveSaved!
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
« Chocolate and Red Wine Cake
Cocktail Friday: Strawberry Moscow Mule »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Kat BakingExplorer says

    June 06, 2015 at 11:03 am

    These look beautiful and the sun has come out just in time to make them even more enjoyable!

    Reply
  2. Jen Price says

    June 03, 2015 at 11:38 pm

    I have a funny image of you running around your kitchen in delight now! Hope you had a great holiday. These meringues are absolutely gorgeous, love the combination of blackberries and chantilly cream.

    Reply
  3. Kate Glutenfreealchemist says

    June 03, 2015 at 9:44 pm

    Mexico? How lovely! I'm very jealous!
    The meringues look divinely gorgeous! I love adding fruit to meringues….. It always makes them such a pretty colour!

    Reply
  4. Maria says

    June 02, 2015 at 5:31 pm

    Gorgeous photos and those meringues look absolutely delicious! Also, Cancun is always so much fun with family!

    Reply
    • Lucy Parissi says

      June 02, 2015 at 7:37 pm

      Thanks Maria. Cancun is fabulous but the 10 hour flight was a bit of a trial… for someone who hates flying as much as I do!

      Reply
  5. Angela Field says

    June 02, 2015 at 12:04 pm

    I love these! The pinks and purples in these pictures are wonderful and I do love a meringue. Stunning as ever Lucy. Looking forward to your post-holiday updates. x

    Reply
    • Lucy Parissi says

      June 02, 2015 at 7:38 pm

      It's all systems go now that I am back… except I have a mountain of work to get through. I foresee lots of late nights….

      Reply
  6. Tieghan says

    June 02, 2015 at 3:28 am

    Stunning!! Just love the colors and textures! 🙂

    Reply
    • Lucy Parissi says

      June 02, 2015 at 7:35 pm

      Thanks Tieghan – they were very pretty and just as delicious.

      Reply
  7. Hannah Hossack-lodge says

    June 01, 2015 at 9:54 pm

    The colours in these photos are so pretty! I love how you've colour coordinated everything! And I do like a bit of booze in my desserts… :p (and I am so incredibly jealous of your fantastic sounding holiday…it's been raining here loads…) x

    Reply
    • Lucy Parissi says

      June 02, 2015 at 7:53 pm

      It's funny – the first photos of these meringues looked really awful I had to change the set up completely to get these… Sometimes what's in my head doesn't translate into the photos.

      Reply
  8. Lynn | The Road to Honey says

    June 01, 2015 at 9:25 pm

    You are so silly. I am having visions of you hugging your countertops. I'm looking forward to your photos and tales from Cancun. The crystal blue waters of Cancun are some of the most gorgeous around. I was completely mesmerized by it when I traveled there many moons ago.

    Like the ocean, I too am mesmerized by this gorgeous blackberry meringue. It's such a beautiful dessert, perfect for the summertime (assuming summer decides to stay as it seems to be flirting with us in Boston).

    Reply
    • Lucy Parissi says

      June 01, 2015 at 9:44 pm

      I am such a homebody at heart!
      The weather difference between Cancun and London has been so extreme that a stew would be a more appropriate post today. I have actually lit a fire tonight on June 1st! Let's enjoy summer however we can : )

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air fryer chicken sharwama served with flatbreads, tomatoes, onions, lettuce, pickles
Air Fryer Rolls topped with sesame seeds
Bowl of air fryer pulled pork in barbecue sauce with buns on the side
Air Fryer Pavlova filled with cream and fresh berries on a stand
Air fryer sourdough bread sliced in half on cutting board
Classic New York style Cheesecake baked in an Air Fryer

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook