Blueberry Swirl Meringue Cookies from Oh Sweet Day! Cookbook { g

When talented baker, mama, and fellow Canadian blogger Fanny sent me a copy of her new debut cookbook Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats and Festive Desserts to review, I could not have been more delighted! Fanny and I have been following each other on Instagram f

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% Daily Values based on a 2,000 calorie diet

Step 1

Recipe makes 20 cookies.

Step 2

Prepare the Blueberry Sauce

Step 3

Cooke the blueberries and sugar on medium heat until the blueberries are soft and release their juice, about 10 minutes.

Step 4

Strain the sauce. Let cool completely.

Step 5

Preheat oven to 225f. Line two cookie sheets with parchment paper.

Step 6

In the bowl of a stand mixer fitted with a whisk, beat the egg whites, lemon juice and cream of tartar on medium speed until foamy.

Step 7

Reduce speed to low and gradually add the sugar, one tablespoon at a time.

Step 8

Once all the sugar as been added, increase the speed to high and beat until firm peaks form, about 5 minutes.

Step 9

Spoon about 20 balls of meringue onto the prepared pans. Smooth the tops with the back of a spoon.

Step 10

Drizzle about 1/2 tsp of the cooled blueberry sauce on each meringue. Use a toothpick (or I used the tip of a tiny metal spoon) to swirl the sauce in the meringue to create your design. Top with sliced almonds if using.

Step 11

Bake 80-90 minutes. Turn off the oven and leave the cookies in the oven for 2 hours to finish drying.

Step 12

Serve all by themselves or, as Fanny suggests, with whipped cream, fresh berries and a sprinkle of powdered sugar.

Step 13

Enjoy!