For the Vanilla Meringue
4 egg whites
3/4 C granulated/castor sugar
1 t vanilla bean paste
1/2 t white vinegar
For the Blackberry Pinot Noir Sauce
1 C frozen Oregon blackberries
2 T granulated sugar
1/4 C Oregon Pinot Noir
1/2 T cornstarch/cornflour
For the Whipped Cream
1 C heavy whipping cream
1 T 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″/6 cm 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 color 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 center of the meringue.
Top with the blackberry pinot noir sauce.