Blackberry Swirl Meringue Cookies
We love the look of these Blackberry Swirl Meringue Cookies. They somehow manage to be homespun and elegant at the same time. And, although the rich, purple blackberry jam does make for a stunning visual effect and flavor addition, we like that you could use whatever jam you like (sticking with a thick, smooth variety such as what is recommended here). This recipe and the Hummingbird Oatmeal Cookies are from The Southern Cookie Book, brought to us by the folks at Southern Living. Just like their Southern Cake Book that we profiled previously (check out the Green Tea Honeysuckle Cake and Caramel Apple Cheesecake), we find the pictures and recipes so inviting, we don’t know where to start! There is a treasure trove to choose from. And don’t let the “southern” spin deter you. Wherever you live, you will find a cookie to entice.
Excerpted with permission. The Southern Cookie Bookpublished by Oxmoor House 2016.
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.
Hands-on 15 min. Total 3 hours, 15 min.
- 3 large egg whites
- 1⁄4 tsp. cream of tartar
- 1⁄8 tsp. table salt
- 2⁄3 cup sugar
- 1⁄4 tsp. vanilla extract
- Parchment paper
- 1⁄3 cup seedless blackberry jam
- Preheat oven to 200°F. Beat first 3 ingredients at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp.
- at a time, beating until stiff, glossy peaks form and sugar dissolves (about 6 minutes). Beat in vanilla.
- Spoon mixture into 18 mounds on 2 parchment paper-lined baking sheets. Spread each mound gently to about 21⁄2 inches in diameter. Stir jam to loosen (pourable consistency). Top each meringue with about 3⁄4 tsp. jam; use an offset spatula or knife to gently swirl jam into meringues.
- Bake at 200°F for 21⁄2 hours or until meringues are dry and crisp around the edges but still slightly soft in the center, and can be removed from paper without sticking to fingers. Transfer to wire racks, and cool completely (about 30 minutes).
If you prefer your meringues to be crisp and dry from center to exterior, turn the oven off after baking and let them stand in the oven overnight.