Blackberry Brown Sugar Meringue

Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. Ensure all equipment, including the mixing bowl and whisk, is completely clean and grease-free.

Separate the egg whites from the yolks, placing the whites into the clean mixing bowl. Allow the egg whites to come to room temperature for best volume when whipped.

Beat the egg whites on medium speed until soft peaks form, then gradually increase to high speed. Continue whipping until stiff, glossy peaks develop.

Slowly add the brown sugar one tablespoon at a time while continuing to beat on high speed. Whip until the mixture is thick, glossy, and the sugar is fully dissolved with no grittiness when rubbed between your fingers.

Gently fold in half of the fresh or lightly cooked blackberries using a rubber spatula, creating a rippled effect without fully deflating the meringue.

Spoon or pipe the meringue mixture onto the prepared baking sheet in desired shapes, such as nests or rounds. Top with the remaining blackberries for garnish.

Bake in the preheated oven until the meringues are dry and crisp on the outside but still have a slightly soft, chewy center. Rotate the pan halfway through baking for even drying.

Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, preventing cracking. Serve at room temperature.