Blackberry Swirl Meringue Cookies
Makes: 11/2 dozen
  • 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
  1. Preheat oven to 200°F. Beat first 3 ingredients at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp.
  2. at a time, beating until stiff, glossy peaks form and sugar dissolves (about 6 minutes). Beat in vanilla.
  3. 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.
  4. 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).
Recipe by Bakepedia at