Blueberry Swirl Meringue Cookies from Oh Sweet Day Recipe

Introduction

Light as air and delicately crisp, these Blueberry Swirl Meringue Cookies melt on your tongue like sweet little clouds. The fruity tartness of the blueberry sauce balances the sweetness of the meringue, making for a stunning and delicious treat.

Ingredients

• 1 cup blueberries, fresh or frozen
• 3 tbsp granulated sugar (for blueberry sauce)
• 3 large egg whites
• 1 tsp lemon juice
• ½ tsp cream of tartar
• ¾ cup granulated sugar (for meringue)
• Whipped cream, fresh berries, and powdered sugar for serving (optional)

Instructions

1. Step 1: Cook the blueberries and 3 tablespoons of sugar over medium heat until the blueberries are soft and release their juice, about 10 minutes.
2. Step 2: Strain the blueberry sauce to remove solids and let it cool completely.
3. Step 3: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
4. Step 4: In the bowl of a stand mixer fitted with a whisk, beat the egg whites, lemon juice, and cream of tartar on medium speed until foamy.
5. Step 5: Reduce the mixer speed to low and gradually add the ¾ cup granulated sugar, one tablespoon at a time.
6. Step 6: Once all the sugar is added, increase the speed to high and beat until firm peaks form, about 5 minutes.
7. Step 7: Spoon about 20 balls of meringue onto the prepared baking sheets. Smooth the tops gently with the back of a spoon.
8. Step 8: Drizzle about ½ teaspoon of the cooled blueberry sauce onto each meringue. Use the tip of a small spoon to swirl the sauce into the meringue to create a pretty design.
9. Step 9: Bake for 80 to 90 minutes. Then turn off the oven and leave the cookies inside for 2 hours to finish drying completely.
10. Step 10: Serve the cookies as they are or with whipped cream, fresh berries, and a dusting of powdered sugar if desired.

Tips & Variations

• Use fresh blueberries for the best flavor, but frozen work well too; just thaw before cooking.
• For a nut-free version, omit any almond garnish or additions.
• Swirling the blueberry sauce carefully ensures pretty patterns without losing the meringue’s crisp texture.
• Try serving the cookies with a dollop of whipped cream and extra fresh berries for a dessert that feels like a mini pavlova.

Storage

Store the meringue cookies in an airtight container at room temperature. They keep well for up to one week, maintaining their crisp texture. Avoid storing in the refrigerator, as moisture will soften them. If needed, re-crisp slightly in a low oven (about 150°F/65°C) for 5-10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work well. Just thaw them before cooking to ensure even cooking and smooth sauce texture.

Why do I need to leave the cookies in the turned-off oven after baking?

This slow drying step helps the meringues dry out completely without browning, ensuring a crisp texture that melts in your mouth.

Blueberry Swirl Meringue Cookies from Oh Sweet Day Recipe

Print Recipe

★★★★★

4.9 from 682 reviews

Light as air and delicately crisp, Blueberry Swirl Meringue Cookies melt on your tongue like sweet little clouds. The fruity tartness of the blueberry sauce perfectly balances the sweetness of the meringue, creating a stunning and delicious treat. These cookies are dairy-free, gluten-free, and grain-free, making them suitable for various dietary preferences. Serve them alone or with whipped cream, fresh berries, and a dusting of powdered sugar for an elegant dessert experience.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Blueberry Sauce:

• 1 cup blueberries, fresh or frozen
• 3 tbsp granulated sugar

For the Meringue Cookies:

• 3 large egg whites
• 1 tsp lemon juice
• ½ tsp cream of tartar
• ¾ cup granulated sugar

Optional for Serving:

• Whipped cream
• Fresh berries
• Dusting of powdered sugar

Instructions

1. Prepare the Blueberry Sauce: Cook the blueberries and sugar on medium heat until the blueberries are soft and release their juice, about 10 minutes. Then strain the sauce to remove solids and let it cool completely.
2. Preheat Oven and Prepare Pans: Preheat your oven to 225°F (110°C) and line two cookie sheets with parchment paper to prevent sticking.
3. Whip Egg Whites: In a stand mixer bowl fitted with a whisk attachment, beat the egg whites with lemon juice and cream of tartar on medium speed until foamy, about 1-2 minutes.
4. Add Sugar Gradually: Reduce the mixer speed to low and slowly add the granulated sugar one tablespoon at a time, ensuring it dissolves into the mixture for a smooth texture.
5. Beat to Firm Peaks: After all the sugar has been added, increase the speed to high and beat until firm, glossy peaks form, approximately 5 minutes.
6. Form Meringue Cookies: Spoon around 20 dollops of the meringue onto the prepared cookie sheets and gently smooth the tops with the back of a spoon.
7. Swirl Blueberry Sauce: Drizzle about ½ teaspoon of the cooled blueberry sauce onto each meringue and swirl it gently using a small spoon to create a pretty marbled effect.
8. Bake Meringue: Bake in the preheated oven for 80-90 minutes to dry out the meringues without browning them.
9. Dry in Oven: Turn off the oven and leave the cookies inside for 2 hours to finish drying completely and ensure crispness.
10. Serve: Enjoy the meringue cookies on their own or serve with whipped cream, fresh berries, and a dusting of powdered sugar for an extra special touch.

Notes

• Use fresh or frozen blueberries for the sauce; both work equally well.
• Ensure the egg whites are at room temperature for better volume when whipping.
• Adding cream of tartar helps stabilize the egg whites for a firmer meringue.
• The low and slow baking process is key to dry out the meringues without browning.
• You can make these cookies nut-free by omitting any optional nuts like sliced almonds.
• To store, keep the meringues in an airtight container at room temperature away from moisture to preserve crispness.
• These meringues are ideal for those with dairy, gluten, and grain allergies.

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