After two very unsuccessful attempts with these – I think I finally have the right oven temperature, cooking time and syrup making method to make the most beautiful, perfectly swirled blueberry meringue cookies.
This are simple, light and fluffy clouds of sugar, every so slightly swirled with a fresh, homemade blueberry syrup that takes these traditional meringues to a whole new level.
And when I say fluffy clouds – I am serious! The soft shell exterior of these meringues are just thin protection to the airy soft middles on these cookies. It’s chewy and sweet, with a sweet stickiness that stays on your tongue just long enough to make you want more.
The blueberry swirl, that is so easy to make, really makes these stand out. The are the perfect addition to a weekend brunch or dessert bar. The absolute best part – they can easily be put together the night before, cooked in the oven just long enough to harden up on the exterior, and just sit in your cool oven to completely set.
I love a no fuss dessert that looks like you slaved on them for hours. It makes you look like an all-star, and who doesn’t love that?! These can also easily be made up tonight just in time for your 4th of July celebration. Now you can look like an all-star on the most all-star of days 🙂
- 3 egg whites, at room temperature
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¾ cup sugar
- 3 tablespoons blueberry syrup
- 6 ounces fresh blueberries
- ½ cup sugar
- 1 cup water
- Preheat oven to 225 degrees F. Line two baking sheet with parchment paper and set aside.
- In the bowl of a stand mix fitted with the whisk attachment, slowly begin to beat egg whites.
- Once egg whites are foamy, add lemon juice and salt. Begin to whisk again on medium speed.
- Slowly add sugar while still whisking, scraping down the side of the bowl if necessary.
- Increase speed of mixer to high and beat until glossy, stiff peaks form.
- Spoon heaping tablespoons of the meringue mixture on the parchment sheets and smooth the top of the meringue with the back of a spoon.
- Drizzle about ¼ teaspoon of blueberry on the meringue and with a toothpick or skewer, swirl the blueberry into the meringue. Repeat for each cookie.
- Bake for 60-90 minutes, or until the outside shell of the cookie becomes stiff. Once stiff, turn off heat and leave meringues in oven to set overnight.
- In a saucepan set over medium high heat, bring blueberries, sugar and water to a boil.
- Reduce heat to a simmer and let cook for 20 minutes or until mixture begins to thicken.
- Strain mixture, discarding solids.
- Let cool before using.