4 egg whites, at room temperature
1 c. superfine sugar
1/4 c. hazelnuts, chopped
2 6oz. boxes fresh blackberries
A delightful and elegant flour-free dessert perfect for a spring or summer evening.
Rinse and pick over blackberries.
Beat egg whites with an electric mixer until stiff peaks form, about 2 minutes.
A Tablespoon at a time, add 1/2 c. sugar. Continue beating egg whites between sugar additions. (The beaters are creating bubbles in the egg whites as you beat. The sugar gives those "bubble walls" strength.)
Carefully fold in remaining 1/2 c. sugar and chopped hazelnuts.
Line two baking sheets with parchment paper. Place spoonfuls of the egg mixture (meringue) on the parchment. Shape it so each is about 3 inches (7.6cm) long, 1 inch (2.5cm) wide, about 3/4 in. (1.9cm) high. Give each meringue some "breathing room" - they will puff up as they bake.
Bake at 250°F for 1 hour. Then turn off the oven but allow meringues to remain in oven with door closed for 5-6 hours longer (this gives them the crispiness).
For serving, reserve about 1/4 c. blackberries (or half of one 6oz. package) and set aside. Place remaining blackberries in a blender and process until liquified.
To serve, set two meringue on a dessert plate with a few blackberries. Ladle on a small amount of the berry purée.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 20th, 2007