Swirled Meringues With Blueberry Sauce

Traditional meringues are usually made with just two ingredients. One of them is egg whites, of which this elevated dessert recipe calls for four large ones. ⠀

Ingredients⠀ Swirled Meringues⠀ 1/2 c. blueberry preserves⠀ 1 c. granulated sugar⠀ 1 tbsp. cornstarch⠀ 4 large egg whites, at room temperature⠀ 1/4 tsp. cream of tartar⠀ Pinch kosher salt⠀ 1/4 tsp. pure vanilla extract⠀ 1 1/4 c. whipping cream⠀ 1 tbsp. confectioners’ sugar⠀ Blueberry Sauce⠀ 1/4 c. sugar⠀ 1 1/2 tsp. cornstarch⠀ Pinch kosher salt⠀ 1 1/2 c. fresh blueberries⠀ 1/4 c. water⠀ 1 tbsp. fresh lemon juice⠀ 1/2 tsp. pure vanilla extract⠀

Directions⠀ ⠀ 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.⠀ Whisk together granulated sugar and cornstarch in a 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,1 to 2 minutes. Beat in vanilla.⠀ Drizzle one-quarter of 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 procedure 3 more times.⠀ Bake until pale golden and outsides have formed a crust, 1 hour 15 minutes to 1 hour 30 minutes. Turn oven off; let meringues stand in oven, with door closed and light on, 12 hours.⠀ Beat cream and confectioners’ sugar with an electric mixer on high speed until medium peaks form, about 1 minute. Fill meringues with whipped cream and Blueberry Sauce. Serve immediately.⠀ For the blueberry sauce, stir together sugar, cornstarch, and salt in a medium saucepan. 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. Cool completely.

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