Blueberry Meringues Recipe
Ingredients
| Egg whites | 2 | |
| Cream of tartar | 1/2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Ground coriander | 1/2 Teaspoon | |
| 1 cup fresh blueberries,rinsed and thoroughly drained | ||
Directions
Combine egg white, cream of tartar, and vanilla extract; beat until frothy.
Mix the sugar with coriander; add gradually to the egg whites, beating constantly until stiff peaks are formed.
Fold in the blueberries.
Drop by tablespoonfuls into mounds about 2 inches apart onto cookie sheet lined with baking parchment or other unglazed paper.
Bake at 250°F about 1 hour, or until meringues are delicately browned and dry to the touch.
Turn off oven and allow meringues to cool completely in oven (do not open oven door).
Remove from paper.
Mix the sugar with coriander; add gradually to the egg whites, beating constantly until stiff peaks are formed.
Fold in the blueberries.
Drop by tablespoonfuls into mounds about 2 inches apart onto cookie sheet lined with baking parchment or other unglazed paper.
Bake at 250°F about 1 hour, or until meringues are delicately browned and dry to the touch.
Turn off oven and allow meringues to cool completely in oven (do not open oven door).
Remove from paper.
Chef
