Blueberries are in abundance right now and nothing tastes better than fresh blueberries. I was looking for a dessert that was not fattening and I decided to make Blueberry Meringues. I’ve made meringues plenty of times and I’ve even made a meringue pie, but never blueberry meringues. Adding fresh fruit to meringue intensifies the flavor and each bite was like eating a fresh blueberry.
3 egg whites, room temperature
¼ tsp. Cream of tarter
½ cup sugar
1 cup fresh blueberries
With an electric mixer combine the egg whites and cream of tarter. Beat at a high speed until the egg whites are foamy. Gradually add the sugar and continue beating until the egg whites are very stiff and glossy, but not dry. Fold in the blueberries.
Line your baking sheet with parchment paper. Drop the meringues by spoonful’s onto the paper about two inches apart.
Bake at 275 degrees for 40 minutes or until the meringues are firm but not browned. You want to make sure the meringues are not still soft. You can even shut the oven off and let them cool in the oven. Makes about 2 dozen meringues.
If you have never tried adding fruit to meringues give it a try, it really intensifies the taste of the fruit.
We may not have all the blueberry bushes we used to have when we were living in Vermont, but there are fields of blueberries close by and ready to pick. We’ve been taking advantage of the pick-your-own to fill our freezer and pantry this year! If you can’t grow your own I am all for supporting the local farmers who are growing their own fruits and vegetables.