Description
Discover how to make delightful meringue cookies swirled with jam. Learn tips for creating the perfect texture and flavor that will impress at any gathering!
Ingredients
Scale
- 1 Package (6 ounce (170 g) s) Driscolls Blackberries
- 2/3 Cup (160 ml) granulated sugar
- 1/4 Tsp (1 ml). salt, divided
- 2 1/2 Teaspoon (13 ml) s fresh lemon juice, divided
- 1 3/4 Teaspoon (9 ml) s vanilla extract, divided
- 4 large egg whites, at room temperature
- 1 Cup (240 ml) granulated sugar (preferably caster or superfine)
- 1/4 Tsp (1 ml). cream of tartar
- 2 Teaspoon (10 ml) s cornstarch, sifted
Instructions
- – Begin by placing the blackberries in a medium-sized pot.
- – Incorporate the sugar, a portion of the lemon juice, and a bit of salt.
- – Warm the mixture on medium heat.
- – Crush and stir the berries until they are broken down.
- – Take the berries off the heat.
- – Pass the mixture through a fine sieve, removing the seeds.
- – Pour the liquid back into the pot.
- – Boil the mixture on high, stirring often and removing any foam.
- – Continue until it hits 220°F on a candy thermometer.
- – Take it off the heat and mix in the vanilla extract.
- – Cover and chill the mixture in the fridge until it’s cold.
- – Set your oven to 275°F.
- – Prepare two baking trays with parchment paper.
- – Draw six circles, 3 inches wide, spaced two inches apart on each parchment sheet.
- – Flip the parchment over so the pencil marks don’t touch the meringue.
- – Attach the whisk to a stand mixer.
- – Put the egg whites in the mixer’s bowl.
- – Add cream of tartar and a pinch of salt.
- – Mix on low to blend the ingredients.
- – Turn the mixer to medium until it becomes frothy.
- – Gradually add sugar, one teaspoon at a time, waiting ten seconds between additions.
- – Increase speed to high and whisk for about 3 minutes until the mixture is glossy and stiff.
- – Feel the mixture between your fingers to ensure the sugar is fully dissolved, whisk more if needed.
- – Dust the mixture with cornstarch.
- – Add vanilla extract and lemon juice.
- – Gently fold everything together.
- – Use the drawn circles as a guide to shape twelve equal mounds of meringue.
- – Fill a small bowl with water.
- – Dip the bottom of a wide spoon into the water, shaking off excess.
- – Use the wet spoon to form shallow indentations in each meringue, cleaning the spoon as needed.
- – Place a teaspoon of the prepared jam onto one meringue.
- – Use a skewer or knife to gently swirl the jam into the meringue’s surface, avoiding overmixing.
- – Repeat with the rest of the meringues until all have been swirled with jam.
- – Save any leftover jam for other uses like spreading on toast or pancakes.
- – Transfer the trays to the oven and reduce the temperature to 250°F immediately.
- – Bake for 1 hour and 20 minutes, then turn off the oven.
- – Let the meringues cool slowly in the oven for at least an hour or overnight.
- – Enjoy the meringues plain or topped with whipped cream, yogurt, and fresh blackberries.
- – Keep any leftover meringues in an airtight container.
Notes
- Mash the blackberries while heating to release juices before straining for a smoother jamnAdd sugar slowly to egg whites for a stable, silky meringuenSift cornstarch evenly into meringue to avoid lumps and ensure airy texture
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Française
Nutrition
- Fat: 0 g
- Protein: 0 g
Keywords: blackberry meringue, meringue with blackberries, homemade blackberry jam, egg white meringue, lemon vanilla meringue, blackberry swirl meringue
