Meringue Cookies Swirled with Blackberry Jam
These delicious meringue cookies feature a swirl of luscious blackberry syrup, complemented by subtle hints of zesty lemon and warm vanilla. Experience the perfect balance of crunch and chewiness in every bite.
Prep Time:
30 minutes
Cook Time:
about 1 hour 35 minutes plus cooling time
Serves:
12
Perfect for:
Kid Favorites
Wedding DIY
Bookclub Bites
Cocktail Parties
Holiday Giftables
Ingredients
- 1 Package (6 ounces) Driscoll’s Blackberries
- 2/3 Cup granulated sugar
- 1/4 Tsp. salt, divided
- 4 large egg whites, at room temperature
- 1 Cup granulated sugar (preferably caster or superfine)
- 1/4 Tsp. cream of tartar
- 2 Teaspoons cornstarch, sifted
- 2 1/2 Teaspoons fresh lemon juice, divided
- 1 3/4 Teaspoons vanilla extract, divided
Directions
- PLACE blackberries into a medium saucepan.
- ADD sugar, lemon juice, and salt.
- SIMMER over medium heat until warm.
- STIR and MASH berries until broken down.
- REMOVE berries from heat.
- STRAIN through a fine mesh strainer and DISCARD seeds.
- RETURN mixture to saucepan.
- COOK mixture over high heat until boiling and STIR frequently and SKIM foam off surface as needed.
- CONTINUE cooking until mixture reaches 220°F on a candy thermometer.
- REMOVE mixture from heat and STIR in vanilla extract.
- COVER and REFRIGERATE until cool.
- PREHEAT oven to 275°F.
- LINE two baking sheets with parchment paper.
- TRACE six 3-inch circles about two inches apart on each sheet of parchment paper.
- TURN parchment sheets over so marks don’t transfer to meringues.
- FIT a stand mixer with the whisk attachment.
- PLACE egg whites into the stand mixer bowl.
- ADD cream of tartar and salt.
- WHISK on low to combine ingredients.
- INCREASE mixer speed to medium and WHISK until frothy.
- ADD sugar one teaspoon at a time and WAIT about ten seconds between each addition.
- INCREASE mixer speed to high and WHISK about 3 minutes until mixture is glossy, thick, and holds stiff peaks.
- RUB a little of the mixture between your fingers to assure all sugar is dissolved and continue WHISKING if necessary.
- SPRINKLE cornstarch over mixture.
- SPRINKLE vanilla extract over mixture.
- SPRINKLE lemon juice over mixture.
- FOLD mixture gently to combine.
- SCOOP meringue into twelve equal rounds USING pre-drawn circles as a guide.
- FILL a small bowl with water.
- DIP bottom of a wide spoon into water and allow excess water to drip off spoon.
- USE wet bottom of spoon to form shallow bowls on top of each meringue and CLEAN spoon as necessary between each meringue.
- DOLLOP about a teaspoon of jam on top of one meringue.
- SWIRL blackberry jam into surface of meringue using a skewer or knife. Do not overmix.
- REPEAT with remaining meringues until all are meringues are swirled with blackberry jam.
- RESERVE any remaining jam for toast, waffles, pancakes, etc.
- PLACE baking sheets into oven and immediately TURN DOWN oven to 250°F.
- BAKE 1 hour and 20 minutes and TURN OFF oven.
- ALLOW meringues to cool gradually inside the oven for at least an hour and up to overnight.
- SERVE meringues plain or with a dollop of whipped cream or yogurt and fresh blackberries.
- STORE leftover meringues in an airtight container.
