Lemon and Blackberry Meringues

Preheat oven to 100ºC (212ºF). Line baking tray with baking paper.

In a large bowl, beat egg whites until you have soft peaks. With mixer still running, start adding sugar 1 tablespoon at a time. Continue beating mixture until stiff peaks form. Add a few drops of lemon extract and carefully fold it in.

Using a food brush, apply some food colouring to the inside of a piping bag. Fill the coloured piping bag with the meringue and pipe rose shaped circles (if you are using 1M nozzle) onto the prepared baking tray. If not using 1M nozzle, just pipe identical circles.

Bake for 1 hour 45 minutes then turn the oven off and keep the meringues inside for another hour. Do not open the oven during baking and cooling time.

In the meantime prepare blackberry ganache. Using bain marie method, melt white chocolate until smooth. Separately blend blackberries into a puree and then heat it up in a saucepan until just warm. Combine the white chocolate with warm blackberry puree and set aside to set.

When the ganache has set, transfer it into a piping bag. Pipe about a teaspoon of ganache onto one meringue and then top it with the other.