Blueberry Meringue Kisses
Crispy bite-sized meringues filled with tart creamy blueberry curd, these elegant cookies will positively melt in your mouth.
- 3 large egg whites - at room temperature
- 3/4 cup white sugar
- 1/2 teaspoon vanilla extract
Preheat the oven to 275F and line two baking sheets with parchment paper.
Make sure that your bowl and beaters are super clean and there's not a speck of yolk in your whites, otherwise your meringue just won't whip up properly. Beat the egg whites at medium-high speed until soft peaks form. Increase your speed to high and begin to add the sugar a couple of tablespoons at a time, beating all the while. Continue to beat on high speed until your whites are glossy and hold stiff peaks. Sprinkle the vanilla over the mixture and gently beat into the meringue to combine.
To form the meringues, use a piping bag fitted with a star tip to swirl little nest shapes about 2 inches in diameter on to the parchment. Bake the meringues for 45-50 minutes, or until they release easily from the parchment when lifted. Turn the oven off, leaving the meringues inside the oven with door cracked open to cool slowly.
The meringues can be made ahead and stored in an airtight container at room temperature for a week or so.
This is a variation of my popular never-fail lemon curd recipe, substituting blueberry purée for a portion of the lemon juice. It's a beautiful purple colour with a tart blueberry flavour. Since it won't be long before strawberries come into season, you may want to try these meringues filled with pretty pink Strawberry Curd too.
- 1 cup fresh or frozen blueberries
- 6 tablespoons soft butter
- 3/4 cup sugar
- 2 large eggs + 2 egg yolks
- 1/3 cup freshly squeezed lemon juice
Cook the blueberries over medium heat for 5-6 minutes, or until juicy and bubbling.
Let the berries cool for a few minutes before you purée them in the blender or food processor.
Strain the purée through a mesh strainer to remove the solids, you should end up with about 1/2 cup of blueberry purée.
Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy.
Add eggs, one at a time while mixing on low speed, then add yolks.
Continue to beat on low for another minute or two. mixture should be smooth and creamy light yellow.
Next, add the blueberry purée and lemon juice and continue to beat on low speed until incorporated. The mixture will appear lumpy, as though it's curdled. Don't worry, this is only temporary, the curd will smooth out when heated.
Transfer the mixture to a medium sized saucepan and place over low heat, stir the mixture for a minute or two until it is heated through and no longer has a curdled appearance.
Increase the heat to medium and stir constantly for the next 10-12 minutes until thickened.
Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top.
Once cool decant to storage container of your choice.
Any leftovers will keep in the fridge for about a week, the curd also freezes well.
Just before serving, fill the meringues with a spoonful of blueberry curd, dust with powdered sugar, and garnish with tiny mint leaves.