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Swirled Meringues with Blueberry Sauce

#MenuMonday: Swirled Meringues with Blueberry Sauce

Feeling the winter time blues?  Try these Swirled Meringues with Blueberry Sauce to immerse yourself in the refreshing taste of summertime.

Swirled Meringues with Blueberry Sauce


Swirled Meringues

  • 1/2 cup blueberry preserves
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 4 large egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • Pinch kosher salt
  • 1/4 tsp pure vanilla extract
  • 1 1/4 cup whipping cream
  • 1 tbsp confectioners’ sugar

Blueberry Sauce

  • 1/4 cup sugar
  • 1 1/2 tsp cornstarch
  • Pinch kosher salt
  • 1 1/2 cup fresh blueberries
  • 1/4 cup water
  • 1 tbsp fresh lemon juice
  • 1/2 tsp pure vanilla extract


  1. Preheat oven to 225° F.  Line a baking sheet with parchment paper. Microwave preserves in a microwave-safe dish until just warm, about 30 seconds.  Pour through a fine, wire-mesh strainer into a bowl; discard solids.
  2. Whisk together granulated sugar and cornstarch in a bowl.  Beat egg whites on medium-high speed with an electric mixer, until foamy, about 1 minute.  Add cream of tartar and salt, beating until blended.  Reduce mixer speed to medium and gradually add sugar mixture, 1 tablespoon at a time, beating until mixture is glossy, stiff peaks form, and sugar dissolves, 1 to 2 minutes.  Beat in vanilla.
  3. Drizzle one-quarter of preserves in a zigzag pattern onto meringue.  Scoop 2 portions of meringue mixture (about 1/3 cup each) onto prepared baking sheet.  Make an indentation in center of each meringue to hold filling.  Repeat procedure 3 more times.
  4. Bake until pale golden and outsides have formed a crust, 1 hour 15 minutes to 1 hour 30 minutes.  Turn oven off; let meringues stand in oven, with door closed and light on, 12 hours.
  5. Beat cream and confectioners’ sugar with an electric mixer on high speed until medium peaks form, about 1 minute.  Fill meringues with whipped cream and Blueberry Sauce.  Serve immediately.
  6. For the blueberry sauce, stir together sugar, cornstarch, and salt in a medium saucepan.  Stir in fresh blueberries, water, and fresh lemon juice.  Bring to a boil over medium-high heat and cook, stirring often, until a few blueberries pop, 1 to 2 minutes.  Remove from heat, and stir in vanilla extract.  Cool completely.

Yield: 8 servings

Total Time: 13 hours

Original Recipe:

Make sure to let us know if you enjoyed these mouthwatering Swirled Meringues with Blueberry Sauce.

Check back on every Monday for a #MenuMonday party food or beverage recipe!