Blueberry Almond Meringues

The recipe Blueberry Almond Meringues can be made in about 6 hours. One serving contains 27 calories, 0g of protein, and 0g of fat. For 7 cents per serving, you get a hor d'oeuvre that serves 36. 6931 person found this recipe to be scrumptious and satisfying. A mixture of almond extract, cream of tartar, egg whites, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Love and Olive Oil. All things considered, we decided this recipe deserves a spoonacular score of 1%. This score is very bad (but still fixable). Cocoan Almond Meringues, Chocolate Almond Meringues, and Toasted Almond-Coconut Meringues are very similar to this recipe.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.Combine 1/4 cup sugar and blueberries in a (clean!) coffee grinder, and pulverize until very finely ground. A food processor will also work but I've found a coffee grinder does a better job of creating a super-fine grind.In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar and beat until soft peaks form. Slowly add remaining 3/4 cup sugar, a little at a time, followed by sugar and blueberry powder. Continue to beat until mixture holds stiff peaks and sugar is fully dissolved (if you rub a bit of the mixture between your fingers it should not feel gritty). Beat in almond extract.Transfer mixture to a piping bag fitted with a large star tip, and pipe "kisses" onto prepared baking sheets.Bake for 90 minutes, rotating the baking sheets top to bottom and back to front after 45 minutes. Turn off the oven and let the cookies sit in the oven for at least a few more hours or overnight to allow them to fully dry out.

 

Step by step:

1. Preheat oven to 200 degrees F. Line two baking sheets with parchment paper.

2. Combine 1/4 cup sugar and blueberries in a (clean!) coffee grinder, and pulverize until very finely ground. A food processor will also work but I've found a coffee grinder does a better job of creating a super-fine grind.In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites until foamy.

3. Add cream of tartar and beat until soft peaks form. Slowly add remaining 3/4 cup sugar, a little at a time, followed by sugar and blueberry powder. Continue to beat until mixture holds stiff peaks and sugar is fully dissolved (if you rub a bit of the mixture between your fingers it should not feel gritty). Beat in almond extract.

4. Transfer mixture to a piping bag fitted with a large star tip, and pipe "kisses" onto prepared baking sheets.

5. Bake for 90 minutes, rotating the baking sheets top to bottom and back to front after 45 minutes. Turn off the oven and let the cookies sit in the oven for at least a few more hours or overnight to allow them to fully dry out.

Nutrition Information:

covered percent of daily need