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Light, creamy, and with a little crunch these Blueberry Swirled Meringues are a delicious and unique dessert recipe that’s perfect for spring and summer!
Blueberry Swirled Meringues:
Happy Monday, Everyone! Today we are making Blueberry Swirled Meringues.
I hope your week is off to a great start and that, like me, you’re settling into daylight saving time. I noticed that quite a few folks on social media were kind of cranky about the time change. I’m one of those people who greets it with open arms. I love the extra hour of sunlight in the evening. Plus, setting the clocks forward always reminds that spring is just around the corner.
In addition to the time change, it’s been sunny with blue skies here all weekend, so I’m definitely feeling a little spring in my step. I even saw my first robin of the year! I suppose it was all of these elements that inspired me to make these Blueberry Swirled Meringues.
They are a delightful dessert for the spring or summer. Not only are they light, but they are bursting with fresh flavor and a touch of sweetness.
How to Make Meringues:
In case you’ve never made meringues, let me assure you they’re much easier than you may think. While they don’t take a lot of effort, they do require a bit of time to bake. I recommend baking the meringues a day in advance and making the whipped topping and blueberry sauce right before serving.
Meringues are just eggs whites, cream of tartar, sugar, and flavoring. With this recipe, we’re adding a swirl of blueberry preserves. This addition to the meringues gives a subtle hint of flavor and a beautiful touch of color. Pretty, right?
The meringues are baked at a low temperature for a quite a while. This cooks the eggs whites and dries the meringue so you’re left with a light and crunchy treat.
Topped with homemade whipped cream and a lemon-infused blueberry sauce, the combination of flavors and texture is perfect. Everything works in harmony. Just one bite, and you’ll know what I mean.
Plus, I think this dessert looks fancy and impressive. Your guests will marvel at your baking skills.
Looking for more blueberry-inspired recipes? Try these:
- Really Good Blueberry Muffins
- Blueberry Almond Pancake Pudding
- Wild Blueberry Grunt
- Mason Jar Blueberry Pies
- Blueberry Mojito
If, like me, you’re more than ready to celebrate spring, give this recipe for Blueberry Swirled Meringues a try!
I love this recipe served with blueberries, but you could certainly use blackberries or raspberries if you like those better.
No matter how you make it, these Blueberry Swirled Meringues are a winner. Have a fantastic week, dear friends!
Looking for more sweet treats? Check out all of my dessert recipes here.
Blueberry Swirled Meringues Recipe:
Blueberry Swirled Meringues
- 3/4 cup blueberry preserves
- 6 egg whites room temperature
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1 1/3 cups sugar
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- Fresh blueberries for garnish optional
- 2 cups fresh blueberries
- 1/2 cup sugar
- pinch of salt
- 2 teaspoons cornstarch
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Begin by preheating your oven to 250 degrees F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Add the blueberry preserves to a heat-proof bowl and microwave for 30-45 seconds. Pour through a fine mesh strainer into a bowl. Discard the solids.
- In the bowl of a stand mixer, beat the egg whites, cream of tartar, vanilla extract, and salt on medium speed until soft peaks form. Add the sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form. This will take about 5 minutes.
- Drizzle about one-quarter of the preserves onto the prepared meringue mixture in a zig-zag pattern. Using a large spoon, scoop 2 portions of the meringue mixture (about 1/3 cup each) onto the prepared baking sheet. (The jam with naturally swirl into the mixture as you do this.) Make an indentation in the center. Repeat this process adding more preserves to the meringue mixture as needed. You should be able to make 12 meringues in total.
- Bake for about 90 minutes or until the outsides form a crust. Turn the oven off and prop open the door with a wooden spoon. Let the meringues sit for 1-2 hours. Transfer to a wire rack to cool completely.
- In the meantime, prepare the whipped cream. Beat together the heavy whipping cream and confectioners' sugar with an electric mixer on high speed for 1-2 minutes until medium peaks form.
- To prepare the blueberry sauce, mix the blueberries, sugar, salt, cornstarch, and fresh lemon juice together in a medium saucepan. Bring to a boil over medium-high heat. Cook 3-4 minutes, stirring often until several of the blueberries start to pop. Remove from heat and stir in the vanilla extract. Cool completely before serving.
- To serve, fill each meringue with whipped cream and top with blueberry sauce. Garnish with fresh blueberries, if deserved. Serve immediately.
I have the same recipe by country living the instructions are the same. What I find confusing is the scoop into two portions of meringue 1/3 of a cup each on the baking sheet, your recipe says it makes 12 meringues. Are you saying a third of a cup for each meringue?
I made these yesterday with yummy local blueberries and they are to die for! I had some of the sauce left over and it was so good I just ate it all by itself! Can’t wait to make them again!
Will have to find the time to try these 🙂 I do want you to know that seeing IBC in my email box always makes me happy! Thank you.
Awww! I’m so happy to hear that. You made my day. Thank you!
Michael you are the complete package! You are so talented!
You are too kind! Thank you, Cindi!