Instructions

1. Preheat oven to 225 degrees F. Line two baking sheet with parchment paper and set aside.
2. In the bowl of a stand mix fitted with the whisk attachment, slowly begin to beat egg whites.
3. Once egg whites are foamy, add lemon juice and salt. Begin to whisk again on medium speed.
4. Slowly add sugar while still whisking, scraping down the side of the bowl if necessary.
5. Increase speed of mixer to high and beat until glossy, stiff peaks form.
6. Spoon heaping tablespoons of the meringue mixture on the parchment sheets and smooth the top of the meringue with the back of a spoon.
7. 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.
8. 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.

blueberry syrup

1. In a saucepan set over medium high heat, bring blueberries, sugar and water to a boil.
2. Reduce heat to a simmer and let cook for 20 minutes or until mixture begins to thicken.
3. Strain mixture, discarding solids.
4. Let cool before using.