Blackberry Mini Meringues
These delightful blackberry mini meringues are light, airy, and a perfect dessert for any occasion. The sweetness of the meringue balances beautifully with the tartness of blackberries, creating a delightful treat that will impress your guests.
Equipment
- 1 electric mixer
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 spatula
- 1 sifter
- 1 small saucepan
- 1 candy thermometer (optional)
Ingredients
- 2 large egg whites about 60 grams
- ½ cup granulated sugar 100 grams
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ cup fresh blackberries 75 grams
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy, about 2 minutes.
- Add the cream of tartar and continue beating until soft peaks form, approximately 3 minutes.
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed until the egg whites are glossy and stiff peaks form, about 5 minutes. Mix in the vanilla extract.
- Gently fold the blackberries into the meringue mixture using a spatula. Be careful not to crush the berries too much.
- Using a spoon or piping bag, dollop or pipe small mounds (about 1 inch in diameter) of meringue onto the prepared baking sheet.
- Bake in the preheated oven for 90 minutes, or until the meringues are dry and can easily lift off the parchment paper. Turn off the oven and allow the meringues to cool completely inside.
- Once cooled, dust the mini meringues with powdered sugar before serving.
Notes
Make sure to use a clean bowl and beaters for the egg whites, as any grease can affect the peaks.
You can experiment with other fruits or flavorings if desired.
Store any leftover meringues in an airtight container at room temperature for up to a week.