These melt-in-your-mouth morsels are delightfully fruity and crisp.
Blueberry Meringues
Makes 12
Ingredients
- ½ cup Blueberry Jam, divided (recipe follows)
- 4 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- 1 cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- Sweetened whipped cream and Blueberry Jam, to serve
Instructions
- Preheat oven to 225°. Line 2 baking sheets with parchment paper.
- In a microwave-safe dish, microwave Blueberry Jam until just warm, about 30 seconds. Pour through a fine-mesh sieve into a bowl, discarding solids. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until foamy, about 1 minute. Add cream of tartar and salt, beating until combined.
- In a medium bowl, whisk together sugar and cornstarch. With mixer on medium speed, gradually add sugar mixture to egg white mixture, 1 tablespoon at a time, beating until mixture is glossy and sugar is dissolved, 1 to 2 minutes. Increase mixer speed to high, and beat until stiff peaks form, 4 to 5 minutes. Beat in vanilla and ½ teaspoon warmed Blueberry Jam.
- Spoon meringue by ⅓ cupfuls onto prepared pans. Spoon about ¼ teaspoon warmed Blueberry Jam over each meringue, and swirl with a small knife.
- Bake for 2 hours. Turn oven off, and let meringues stand in oven with door closed for 12 hours. Serve with whipped cream and additional Blueberry Jam.
Blueberry Jam
Makes 4 cups
Ingredients
- 1 pound fresh blueberries
- 1¼ cups sugar
- 1 tablespoon fresh lemon juice
Instructions
- In a medium saucepan, bring all ingredients to a boil over high heat. Reduce to medium-low, and simmer for 45 minutes. Transfer to a heatproof jar, and let stand until cool. Cover and refrigerate up to 1 month.
