Blueberry meringue cookies

• Vegetarian
• Gluten free

• Produce

  • 6 oz Blueberries, fresh

• Refrigerated

  • 3 Egg whites

• Condiments

  • 3 tbsp Blueberry syrup
  • 1 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt
  • 1 1/4 cup Sugar

• Liquids

  • 1 cup Water

Found on ahappyfooddance.com

Ingredients

• 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

Directions

• 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.