Ingredients

Meringue bones:

• 200g egg whites
• 200g caster sugar
• 150g icing sugar
• 10g cornflour
• Dash vanilla essence

Mixed berry compote:

• 250g frozen mixed berries
• 40g caster sugar
• Pinch ground cinnamon
• 1/2 tbsp cornflour

Tools

• kMix Stand Mixer

Method

For the skeleton meringue bones:

1. Preheat your oven to 120C/100C fan and line two baking trays with parchment paper. Set aside.
2. To make the meringues, add in the room-temperature egg whites to the bowl of your Kenwood stand mixer and mix on full speed for a few minutes until the whites are soft and fluffy.
3. At this point, while still mixing, begin to add the caster sugar and mix until thick and glossy.
4. Finally, add the vanilla, icing sugar & cornflour and mix again at full speed until combined and you have a thick meringue.
5. Spoon this into a piping bag fitted with a medium round nozzle.
6. Pipe bone-shaped meringues on the trays, and these go into the preheated oven and bake for 40minutes.
7. Once the time is up, turn off the oven and allow the meringues to cool inside.
8. While the meringues are cooling, it’s time to make the berry compote.

For the berry compote:

1. Into a saucepan, add the frozen berries, sugar & cinnamon.
2. Cook this until the berries are soft and the sauce is bubbling.
3. Dissolve the cornflour with some water and add this to the hot compote and stir until it thickens up.
4. Set aside to cool.

To serve:

1. Serve your meringue bones with a bowl of semi-whipped cream and the berry sauce.
2. Enjoy.