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
  1. Preheat oven to 225°. Line 2 baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon meringue by ⅓ cupfuls onto prepared pans. Spoon about ¼ teaspoon warmed Blueberry Jam over each meringue, and swirl with a small knife.
  6. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-meringues/