Blueberry Swirled Meringues
Dessert
Yields12 Servings
Swirled Meringues
 ½ cup blueberry preserves
 1 cup granulated sugar
 1 tbsp cornstarch
 4 large egg whites, at room temperature
 ¼ tsp cream of tartar
 pinch of kosher salt
 ¼ tsp pure vanilla extract
Blueberry Sauce
 ¼ cup sugar
 1 ½ tsp cornstarch
 pinch of kosher salt
 1 ½ cups fresh blueberries
 ¼ cup water
 1 tbsp fresh lemon juice
 ½ tsp pure vanilla extract
Whipped Cream
 1 ⅓ cups whipping cream
 1 tbsp powdered sugar
For the Meringues
1

Preheat oven to 225°F. Line a baking sheet with parchment. Microwave preserves in a microwave-safe dish until just warm, about 30 seconds. Pour through a fine wire-mesh strainer into a bowl; discard solids.

2

In a small bowl, whisk together granulated sugar and cornstarch. Set aside. In a large mixing bowl, beat egg whites on medium-high speed with an electric mixer, until foamy, about 1 minute. Add cream of tartar and salt, beating until blended. Reduce mixer speed to medium and gradually add sugar mixture, 1 tablespoon at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves, about 5-10 minutes (depends on the temperature of the room. It may take a little longer, just be patient). Beat in vanilla.

3

Drizzle one-quarter of strained preserves in a zigzag pattern onto meringue. Scoop 2 portions of meringue mixture (about 1/3 cup each) onto prepared baking sheet. Make an indentation in center of each meringue to hold filling. Repeat process three more times, to make 8-12 meringue nests.

4

Bake meringues until pale golden and outsides have formed a crust, about 75-90 minutes. Turn oven off; let meringues stand in oven, with door closed and light on for 12 hours.

For the Sauce
5

In a medium saucepan, over medium heat, stir sugar, cornstarch, and salt together. Stir in fresh blueberries, water, and fresh lemon juice. Bring to a boil over medium-high heat, and cook, stirring often, until a few blueberries pop, 1 to 2 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool completely.

For the Cream
6

In a medium bowl, beat cream with an electric mixer on high speed until soft peaks form. Add in powdered sugar, beating until medium peaks form. Fill meringues with whipped cream and blueberry sauce. Enjoy immediately.

Ingredients

Swirled Meringues
 ½ cup blueberry preserves
 1 cup granulated sugar
 1 tbsp cornstarch
 4 large egg whites, at room temperature
 ¼ tsp cream of tartar
 pinch of kosher salt
 ¼ tsp pure vanilla extract
Blueberry Sauce
 ¼ cup sugar
 1 ½ tsp cornstarch
 pinch of kosher salt
 1 ½ cups fresh blueberries
 ¼ cup water
 1 tbsp fresh lemon juice
 ½ tsp pure vanilla extract
Whipped Cream
 1 ⅓ cups whipping cream
 1 tbsp powdered sugar

Directions

For the Meringues
1

Preheat oven to 225°F. Line a baking sheet with parchment. Microwave preserves in a microwave-safe dish until just warm, about 30 seconds. Pour through a fine wire-mesh strainer into a bowl; discard solids.

2

In a small bowl, whisk together granulated sugar and cornstarch. Set aside. In a large mixing bowl, beat egg whites on medium-high speed with an electric mixer, until foamy, about 1 minute. Add cream of tartar and salt, beating until blended. Reduce mixer speed to medium and gradually add sugar mixture, 1 tablespoon at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves, about 5-10 minutes (depends on the temperature of the room. It may take a little longer, just be patient). Beat in vanilla.

3

Drizzle one-quarter of strained preserves in a zigzag pattern onto meringue. Scoop 2 portions of meringue mixture (about 1/3 cup each) onto prepared baking sheet. Make an indentation in center of each meringue to hold filling. Repeat process three more times, to make 8-12 meringue nests.

4

Bake meringues until pale golden and outsides have formed a crust, about 75-90 minutes. Turn oven off; let meringues stand in oven, with door closed and light on for 12 hours.

For the Sauce
5

In a medium saucepan, over medium heat, stir sugar, cornstarch, and salt together. Stir in fresh blueberries, water, and fresh lemon juice. Bring to a boil over medium-high heat, and cook, stirring often, until a few blueberries pop, 1 to 2 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool completely.

For the Cream
6

In a medium bowl, beat cream with an electric mixer on high speed until soft peaks form. Add in powdered sugar, beating until medium peaks form. Fill meringues with whipped cream and blueberry sauce. Enjoy immediately.

Blueberry Swirled Meringues

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