Our low-sugar and warmly spiced blueberry confiture makes the perfect addition to the light and sweet meringues. You may choose from two techniques: adding some confiture into the meringues before placing on the baking sheet or swirling in once you have placed meringue mixture onto the sheet (as pictured above). Your choice, go wild!

INGREDIENTS

2 egg whites, at room temperature

1 tablespoon Bow Hill Organic Blueberry Confiture, at room temperature

Pinch cream of tartar

1/2 cup sugar (the finer in texture, the better, but like always, use what you've got)

DIRECTIONS

Preheat oven to 300° F.

Beat the room temperature egg whites with an electric or stand mixer on medium speed until soft peaks form. Gradually add sugar with mixer running (this part is great for kids). Continue to beat for 5 to 7 minutes on medium speed or until stiff glossy peaks form (tips stand straight up when mixers removed) and sugar is dissolved (don't worry if not entirely dissolved, this all depends on the sugar you're using). If choosing to mix confiture in, now is the time. Mix 2/3 confiture in, leaving 1/3 out to swirl in later. Turn the mixer off and remove the bowl.

Using a two metal serving spoons scoop the mixture into individual meringues about 5-inches wide onto the prepared baking trays. To follow the recipe as pictured, add all the confiture now and this is when those who have already added confiture in, will add the remaining 1/3. Either group: dip a tiny teaspoon (or child's spoon) into the blueberry confiture, starting in the middle of the meringue, swirl it counter-clockwise starting from the center and working your way out. There is no real mistake you can make here — the swirls look great no matter how they are created.

Place baking sheets in preheated oven then immediately turn the oven off. Keeping the oven doors closed, let meringues dry for 2 hour or until dry and crisp but still light in color. Remove from oven and let cool on parchment paper. Gently remove meringues onto a serving plate or to store for up to a week.

 

Recipe adapted from Jessica Bride's Strawberry Swirl Meringues