Description
Blueberry Meringue Cookies
Light, fluffy, and oh-so-pretty, these Blueberry Meringue Cookies are the perfect addition to any dessert table. The swirls of homemade blueberry syrup give these meringues a burst of flavor and color, making them almost too beautiful to eat! With a crisp exterior and a chewy, sweet middle, each bite is a cloud of sugary bliss. Give them a try—you won’t regret it!
3 egg whites (room temperature)
1 tsp lemon juice
⅛ tsp salt
¾ cup sugar
3 tbsp blueberry syrup
Blueberry Syrup:
6 oz fresh blueberries
¾ cup sugar
1 cup water
Directions:
1. Preheat oven to 225°F. Line baking sheets.
2. Whisk egg whites until foamy, add lemon juice and salt. Slowly add sugar until stiff peaks form.
3. Spoon meringue onto sheets, swirl with blueberry syrup.
4. Bake 60-90 min, let set overnight.
Prep Time: 30 min
Kcal: 50/cookie
Step-by-Step Guide
1. Make the Blueberry Syrup: In a small saucepan, combine the fresh blueberries, 3/4 cup sugar, and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 15-20 minutes until the mixture thickens slightly and the blueberries have burst. Strain through a fine-mesh sieve, pressing on the solids to extract all liquid. Let the syrup cool completely.
2. Prepare the Meringue: Ensure your bowl and whisk are completely grease-free. Using a stand or hand mixer, beat the room-temperature egg whites on medium speed until foamy. Add the lemon juice and salt. Increase speed to high and begin adding the 3/4 cup of sugar, one tablespoon at a time, waiting until each is incorporated before adding the next. Beat until stiff, glossy peaks form.
3. Swirl and Shape: Gently fold 1-2 tablespoons of the cooled blueberry syrup into the meringue to create a marbled effect—do not overmix. Using a spoon or piping bag, dollop the meringue onto your parchment-lined baking sheets. Use a toothpick or knife to swirl in an additional teaspoon of blueberry syrup on top of each cookie for a vibrant finish.
4. Bake and Dry: Bake in the preheated 225°F oven for 60-90 minutes. The cookies are done when they feel dry to the touch and can be lifted cleanly from the parchment. Turn off the oven, crack the door open, and let the cookies cool completely inside for several hours or, ideally, overnight to achieve the perfect crisp-chewy texture.
Serving Suggestions
These delicate cookies shine as part of a dessert platter alongside fresh berries and dark chocolate. For an elegant presentation, crumble them over lemon sorbet or vanilla panna cotta. They also make a beautiful, light accompaniment to a cup of Earl Grey tea or a frothy cappuccino.
How-to Summary
Create a reduced blueberry syrup and cool it completely. Whip egg whites with sugar to stiff peaks. Marble in some syrup, shape on a baking sheet, and swirl more syrup on top. Bake low and slow (225°F for 60-90 mins), then let dry in the turned-off oven overnight.
Frequently Asked Questions
Can I use frozen blueberries for the syrup? Yes, frozen blueberries work perfectly. There’s no need to thaw them; use them directly from the freezer.
Why are my meringues chewy or sticky? Humidity is the enemy of meringue. Ensure they are baked until completely dry and cooled in a moisture-free environment. Letting them set in the turned-off oven is crucial.
Can I make these without a stand mixer? You can use a hand mixer, but it will require several minutes of continuous whipping. Whipping by hand is not recommended due to the time and arm strength required to reach stiff peaks.
How should I store these cookies? Store in a single layer in an airtight container at room temperature for up to two weeks. Do not refrigerate, as moisture will make them soggy.
Can I use store-bought blueberry syrup? You can, but homemade syrup provides a fresher, more vibrant flavor and color without added corn syrup or preservatives.
Common Mistakes to Avoid
- Using cold egg whites: Room temperature whites whip to a greater volume.
- Adding sugar all at once: This will deflate the meringue. Add it slowly.
- Baking at too high a temperature: This causes browning and cracking. Low and slow is key.
- Opening the oven door during baking: The sudden temperature change can cause collapse.
- Storing before completely cool: Any residual warmth will create condensation and ruin the crisp texture.
Conclusion
Mastering these Blueberry Meringue Cookies is a rewarding baking project that yields stunning, delicious results. By following the detailed steps and avoiding common pitfalls, you’ll create an impressive treat that balances a crisp shell with a delightfully chewy center. The homemade blueberry swirl not only adds a gorgeous pop of color but a natural, fruity sweetness. Perfect for gifting or special occasions, these light-as-air cookies are sure to become a favorite.