Blackberry Dessert:

• Preheat oven to 225 degrees F. Prepare a baking sheet with parchment paper.
• Read recipe notes in the above post for best results.
• Wipe down your bowl and whisk with a lemon wedge (or paper towel moistened with white vinegar). Add your egg whites into the bowl of a stand mixer, beating slowly at first until bubbles appear (about 1 minute), then increase speed to medium-high and beat to stiff peaks (about 3 minutes).
  4 eggs white, from four large, fresh eggs (not pasteurized), room temperature, fresh lemon wedge or white vinegar
• Add 1-1/12 cups granulated sugar, one tablespoon at a time, allowing the mixture to come back to stiff peaks between each addition. When all sugar has been added, feel the mixture between your fingers. If it still feels grainy, continue to whisk on high speed until it feels slippery between your fingers.
  1-1/2 cups plus 2 tbsps. granulated sugar, divided
• Meanwhile, melt the semi-sweet chocolate chips in short bursts in the microwave. Set aside to cool while the meringue mixture is still mixing.
  1/2 cup semi-sweet chocolate chips
• When the meringue mixture is ready, reserve 2 tablespoons of the melted chocolate then pour the rest into meringue mixture and stir it once.
• Dab a little of the meringue underneath each corner of your parchment paper to secure it to the cookie sheet.
• Use a tablespoon to heap 6 mounds of meringue onto the parchment lined cookie sheet. As you are doing this the chocolate will naturally become more incorporated into the meringue, but will still have the marble effect.
• Use the same spoon to make a dip in the top of each meringue mound - this will make it easier to add the whipped cream and blackberry compote later on.
• For more of a marble effect, drizzle over the reserved melted chocolate on top of each meringue heap. Use a toothpick to swirl it in.
• Place the cookie sheet into the middle of the preheated oven. Bake for one hour or until the meringue can be easily peeled from the paper. Turn off oven. Leave in oven before moving to the next step (again, read recipe notes in post if you haven't).
• To make the blackberry compote, put half the blackberries and remaining 2 tablespoons of granulated sugar into a saucepan. Cook over medium heat until blackberries have released their juices and mostly broken down. Remove from heat and add remaining uncooked blackberries and mix well. (You can add a splash of water if mixture is too thick for pouring.)
  2 cups fresh blackberries, divided
• To make the whipped cream topping, add heavy cream and confectioners' sugar to a large mixing bowl and beat until very softly whipped.
  1-1/2 cups heavy whipping cream, 3 tbsps. confectioners' sugar
• To assemble, add a heaped tablespoon of whipped cream to the top of each meringue, followed by a couple of teaspoons of the blackberry compote and serve immediately.