Description
Delight in these delicate Blueberry Swirl Meringue Cookies from Oh Sweet Day! Cookbook. Light, airy, and beautifully swirled with a tangy homemade blueberry sauce, these cookies are a perfect sweet treat to enjoy alone or with whipped cream and fresh berries.
Ingredients
Units
Scale
For the Blueberry Sauce:
- 1 cup blueberries, fresh or frozen
- 3 tablespoons granulated sugar
For the Meringue Cookies:
- 3 large egg whites
- 1 teaspoon lemon juice
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
Optional for Serving:
- Whipped cream
- Fresh berries
- Powdered sugar for dusting
Instructions
- Prepare the Blueberry Sauce: In a medium saucepan, combine the blueberries and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the blueberries are soft and have released their juices. Strain the sauce through a sieve to remove solids and let it cool completely before using.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 225°F (110°C). Line two cookie sheets with parchment paper to prevent sticking and ensure easy removal of the meringues.
- Beat Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, lemon juice, and cream of tartar on medium speed until the mixture becomes foamy. This step helps to stabilize the meringue.
- Add Sugar Gradually: Reduce the mixer speed to low and gradually add the granulated sugar, one tablespoon at a time, ensuring each addition is well incorporated before adding more. This slow incorporation helps to dissolve the sugar and create a smooth meringue texture.
- Whip to Firm Peaks: After all the sugar is added, increase the mixer speed to high and continue to beat the mixture until firm peaks form. This usually takes about 5 minutes. The meringue should be glossy and hold its shape well.
- Shape the Meringues: Spoon approximately 20 small balls of meringue onto the prepared cookie sheets. Smooth the tops gently with the back of a spoon to create an even surface for swirling.
- Swirl in Blueberry Sauce: Drizzle about half a teaspoon of the cooled blueberry sauce on each meringue. Use a small spoon or the tip of a tiny metal spoon to gently swirl the sauce into the meringue, creating a beautiful marbled effect.
- Bake the Meringues: Bake the meringues in the preheated oven for 80 to 90 minutes. The low heat helps to dry them out without browning.
- Dry the Meringues: After baking, turn off the oven but leave the meringues inside for 2 hours to allow them to finish drying completely. This step ensures a crisp, delicate texture.
- Serve: Enjoy the meringue cookies by themselves or serve with whipped cream, fresh berries, and a light dusting of powdered sugar for an elegant presentation and added flavor.
Notes
- You can use fresh or frozen blueberries for the sauce; just thaw frozen blueberries before cooking.
- Make sure no yolk gets into the egg whites, as this will prevent them from whipping properly.
- Ensure the mixing bowl and whisk are clean and dry before beating the egg whites.
- Store the baked and dried meringues in an airtight container to keep them crisp.
- For extra flavor, you can add a tiny pinch of vanilla extract to the meringue mixture if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 9g
- Sodium: 5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 0mg
