Blueberry Swirl Meringue Cookies from Oh Sweet Day Recipe
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.
- 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
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
- 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.
- Preheat Oven and Prepare Pans: Preheat your oven to 225°F (110°C) and line two cookie sheets with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake Meringue: Bake in the preheated oven for 80-90 minutes to dry out the meringues without browning them.
- Dry in Oven: Turn off the oven and leave the cookies inside for 2 hours to finish drying completely and ensure crispness.
- 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.
Keywords: blueberry swirl meringue cookies, meringue recipe, gluten free cookies, blueberry desserts, light meringue, egg white cookies, dairy free desserts
