Kim’s Plate: Blueberry Meringues

Kim’s Plate: Blueberry Meringues

These delightful blueberry meringues are a light and delicious end to any holiday meal. Swirled with no sugar added blueberry preserves, the look as good as they taste!

 

Blueberry Meringues

Ingredients:

1/2 cup no sugar added blueberry preserves
1 cup Truvia brand sweetener
1 TBSP cornstarch
4 large egg whites at room temperature
¼ tsp cream of tartar
Pinch of salt
¼ tsp vanilla extract
1 pint of fresh blueberries or 1 bag of frozen blueberries, thawed

 

 

Instructions:

  • Preheat oven to 225 degrees and 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 Truvia 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, a small amount at a time beating until mixture is glossy, stiff peaks form and Truvia dissolves, about 1-2 minutes. Beat in vanilla.
  • Drizzle ¼ of preserves in a zigzag pattern onto meringue.
  • Scoop 1/3 cup portions onto lined baking sheet for 6 meringues. Make an indentation in the center of each meringue.
  • Bake until pale golden and outsides have formed a crust, 1 hour 15 minutes to 1 hour 30 minutes. Turn oven off and let meringues stay in oven, with door closed and light on for 12 hours.
  • Enjoy!