Made-from-scratch gingery blackberry coulis gives these meringue cookies their interesting color and delicious taste.
Blackberry-Swirl Meringue Cookies
Makes approximately 24
Ingredients
- 1 cup fresh or frozen blackberries
- ¾ cup plus 3 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon juice, divided
- 1 teaspoon grated fresh ginger
- 3 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
Instructions
- In a small saucepan, combine blackberries, 3 tablespoons sugar, 1 teaspoon lemon juice, and ginger over medium-high heat. Cook until blackberries soften and release their juices, 5 to 7 minutes. Remove from heat, and strain through a fine-mesh sieve, discarding solids. Let cool completely.
- Preheat oven to 225°. Using a permanent marker, draw 24 (1¾-inch) circles, 1-inch apart, on 2 parchment paper sheets (12 per sheet). Place parchment paper on 2 rimmed baking sheets, marker side down.
- In the top of a double boiler, combine egg whites, vanilla extract, cream of tartar, remaining ¾ cup sugar, and remaining 1 teaspoon lemon juice. Cook over simmering water, whisking constantly, until sugar dissolves and egg whites are warm to the touch (160°), approximately 3 minutes. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Whisk at high speed until meringue is glossy and very stiff peaks form, approximately 5 minutes.
- Transfer meringue to a piping bag fitted with a ½-inch round piping tip. Pipe batter onto parchment paper, holding piping tip perpendicular to baking sheets. Apply pressure, leaving tip stationary, until batter just reaches perimeter of drawn circle. Move and lift tip in a quick circular motion as you finish piping each meringue to prevent points from forming on top of the smooth tops.
- Using the back of a spoon, create a small well in each meringue. Drizzle a scant ¼ teaspoon blackberry sauce into wells in meringues. Using a wooden pick, swirl sauce into meringues.
- Bake until exteriors of meringues become dry and slightly crisp, approximately 1¼ to 1½ hours. Turn oven off, and let meringues stand in oven with door closed for 2 hours. Store in an airtight container at room temperature and serve within a week.
