Aren’t these blackberry swirl meringue cookies pretty? Sometimes you want a dainty cookie, something to go with tea or maybe Champagne cocktails. Something to eat in your favorite spring floral dress. Or something to eat standing up in the kitchen in your favorite $5 sweatpants. Doesn’t matter. We’re not there to see how you eat your cookies.
At any rate, I love that a recipe this simple results in such an elegant cookie. It’s from the new Southern Cookie Book (from Southern Living). Go ahead and swirl in any one of your favorite jams — it doesn’t have to be blackberry, although you can see how beautifully that deep, berry red contrasts with white meringue.
More: The exact rhubarb and almond tart we’ve been daydreaming about
Blackberry swirl meringue cookie recipe
Prep time: 15 minutes | Bake time: 2-1/2 hours | Inactive time: 30 minutes | Total time: 3 hours 15 minutes
Many Southerners refer to blackberries as “dewberries” and enjoy summer’s bumper crops in cobblers and pies. Made with jam, these light and airy cookies may be enjoyed throughout the year.
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon table salt
- 2/3 cup sugar
- 1/4 teaspoon vanilla extract
- Parchment paper
- 1/3 cup seedless blackberry jam
- Heat the oven to 200 degrees F. Beat the first 3 ingredients at high speed with an electric mixer until foamy. Gradually add the sugar, 1 tablespoon at a time, and beat until stiff, glossy peaks form and the sugar dissolves (about 6 minutes). Beat in the vanilla.
- Spoon the mixture into 18 mounds on 2 parchment paper-lined baking sheets. Spread each mound gently to about 2-1/2 inches in diameter. Stir the jam to loosen it (pourable consistency). Top each meringue with about 3/4 teaspoon of jam, and use an offset spatula or knife to gently swirl the jam into the meringues.
- Bake for 2-1/2 hours or until the meringues are dry and crisp around the edges but still slightly soft in the center and can be removed from the paper without sticking to your fingers. Transfer them to wire racks, and let cool completely (about 30 minutes).?
Note: If you prefer your meringues to be crisp and dry from center to exterior, then turn off the oven after baking, and let them stand in the oven overnight.
Before you go, check out our slideshow below.