If you have a sweet tooth like I do, then you should think about adding these delights to a luncheon or summer party. They are colourful, chewy and so easy to make. I have used blueberry syrup for these but they could easily be made using a raspberry, blackberry or for you Canadians-Saskatoon berry syrup as well. All credits go to ahappyfooddance for these little treats.
- 3 egg whites, at room temperature
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¾ cup sugar
- 3 tablespoons blueberry syrup
- 6 ounces fresh blueberries
- ½ cup sugar
- 1 cup water
- Preheat oven to 225 degrees F. Line two baking sheet with parchment paper and set aside.
- In the bowl of a stand mix fitted with the whisk attachment, slowly begin to beat egg whites.
- Once egg whites are foamy, add lemon juice and salt. Begin to whisk again on medium speed.
- Slowly add sugar while still whisking, scraping down the side of the bowl if necessary.
- Increase speed of mixer to high and beat until glossy, stiff peaks form.
- Spoon heaping tablespoons of the meringue mixture on the parchment sheets and smooth the top of the meringue with the back of a spoon.
- 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.
- 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.
- In a saucepan set over medium high heat, bring blueberries, sugar and water to a boil.
- Reduce heat to a simmer and let cook for 20 minutes or until mixture begins to thicken.
- Strain mixture, discarding solids.
- Let cool before using.