These chewy meringue cookies with blackberry jam are so light and airy, sweet and crisp that they seem to melt in your mouth. A hint of swirled blackberry jam adds a subtle sweetness and visual appeal to these traditional cookies. These fat-free cookies have only 33 calories apiece, which is a good thing because it's hard to stop at one!
I grew up making meringue cookies every holiday season as a part of our annual Christmas cookie extravaganza. While meringue cookies are delicious on their own, I love how the blackberry jam swirled in these cookies really adds some extra flavor to the cookie. It's reminiscent of a classic pavlova dessert.
Why you'll love this recipe
- A simple recipe with only five ingredients.
- A light and airy cookie that melts in your mouth.
- The perfect fat-free addition to your holiday cookie platter.
Key ingredients and why we use them
This easy meringue cookies recipe has only five ingredients.
Cream of Tartar: Cream of tartar is a secret ingredient that helps stabilize egg whites. You can also substitute a splash of vinegar or lemon juice if you don't have this on hand.
Sugar: Granulated sugar is okay to use in this recipe. Although not necessary, some meringue cookie recipes call for superfine sugar, which helps reduce any grittiness. You can process granulated sugar in a food processor for 1-2 minutes for a DIY superfine sugar at home.
Jam: You can use any type of jam in this recipe. You'll want to make sure your jam doesn't have large chunks of berry. Otherwise, they might get stuck when you try to pipe them.
Egg Whites: Egg whites are easier to separate at room temperature. However, you will want room-temperature eggs for the recipe as they are easier to whisk up. I recommend separating the eggs after taking them out of the refrigerator and then allowing them to sit at room temperature for an hour before baking. Then, save your egg yolks to make a pineapple upside cake or pecan tart.
Equipment
I recommend using a stand mixer fitted with a whisk attachment for this recipe. You'll be doing a lot of whisking, and it's simply easier. If you don't have a stand mixer, an electric hand mixer will be fine. You'll just have to do a little more work!
I used a piping bag with Wilton 1M tip to pipe these cookies. You could use any type of large piping tip you like, or you could simply use a piping bag with the cornet cut off. If you don't have either, use an ice cream scoop or a large spoon to scoop the cookies onto your baking sheet.
Serving suggestions
These cookies are absolutely delicious all by themselves. I enjoy a cookie with a cup of coffee or chai tea. I also love to use these cookies as a garnish when decorating a cake. Meringue cookies can be a lovely (and delicious) garnish on top of a cookie or cupcake.
Baking techniques
I made these meringue cookies using the French meringue technique. This technique involves beating egg whites at room temperature and gradually adding sugar until stiff peaks form. There are a few tips that ensure success when making French meringue.
- It's essential that no fat comes into contact with your egg-white mixture. Make sure your bowl and paddle attachment are clean before you start whipping things up. Also crack your egg yold one at a time to make sure you don't get any yolk in with the whites.
- When adding the jam at the end, be extra careful not to overmix. You only want to do one or two turns by hand. You're trying to preserve the beautiful peaks that you worked so hard to create.
Frequently asked questions
You should always bake meringue cookies at a low temperature. Depending on the recipe, you'll see anywhere from 200 to 250 degrees Fahrenheit. A very low temperature allows the moisture to evaporate from the cookies slowly.
No, you can replace the cream of tartar with a few drops of lemon juice or vinegar. These ingredients are acidic and help create a more stable meringue.
Many people enjoy their meringues with a slightly chewy center. Reduce your cooking time to get a chewier meringue cookie. After baking for one hour, check on them after 30 minutes in the closed oven.
Step-by-step intructions
Making these meringue cookies is simple!
HEATHER'S HELPFUL HINT
Line your baking pans with parchment paper or aluminum foil. Do not use wax paper, as the meringue will sometimes stick to wax paper.
Place egg whites and cream of tartar in a clean, dry bowl. Begin whipping your egg whites on low-medium speed until frothy (approximately 1-2 minutes).
Increase speed to medium-high, and add the sugar very slowly, about one tablespoon at a time. Wait 10 seconds between additions, allowing the sugar to incorporate completely. Adding the sugar slowly is the real key to a stable meringue mixture.
Add the vanilla extract and continue whipping the egg whites until glossy, stiff peaks appear. They should stand up straight with a slight bend on the end. Rub a small amount between your fingers to ensure there is no grittiness from the sugar.
Remove mixture from mixer and add blackberry jam. Gently fold in the jam using 2-4 folds at most.
Gently transfer the mixture to a piping bag fitted with a 1M tip and pipe 2-inch swirls onto the parchment paper. You can also scoop 1 tablespoon of the mixture using an ice cream scoop. The cookies will not spread, so they can be close—about half an inch apart.
Bake cookies in the oven at 225 for one hour. Afterward, turn the oven off and continue baking for 1 additional hour with the door closed. For a chewy center, check meringues 30 minutes after turning off the oven. Enjoy!
Recipe variations
One reason I love meringue cookies is that they are so versatile. So here are some ideas on creative ways to switch up this recipe.
- Try replacing the jam with chocolate for a chocolate swirl meringue cookie.
- You can use any type of jam in this recipe, depending on your taste. I have used blackberry, strawberry, and blueberry jam with success.
- You can pipe out any shape you want for these cookies. So feel free to get creative and do hearts, letters, numbers, etc.
Try these other cookie recipes
Don't stop with these chewy meringue cookies with blackberry jam! Be sure to check out some more of our delicious pecan dessert recipes linked below.
Make ahead and storage tips
Storage: These cookies can be stored in an airtight container at room temperature for up to a week. Any type of moisture or humidity is the enemy of your meringue cookies. Make sure they are stored in a dry location—definitely not the refrigerator!
Make-Ahead: I don't recommend freezing meringue cookies. They truly are best enjoyed within a week of baking. When defrosting meringue cookies it's easy for moisture to collect on them which makes the cookies overly chewy.
Recipe
Chewy Meringue Cookies with Blackberry Jam
Equipment
- 19 x 13-inch half-sheet baking pan
- parchment paper
- Large piping bag
- Wilton 1M piping tip
Ingredients
- 4 egg whites room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ¾ cup blackberry jam
Instructions
- Place a rack in the center of your oven. Preheat the oven to 225 degrees Fahrenheit. Line two baking pans with parchment paper and set them aside.
- Place egg whites and cream of tartar in a clean, dry bowl. Begin whipping your egg whites on low-medium speed until frothy (approximately 1-2 minutes).
- Increase speed to medium-high, and add the sugar very slowly, about one tablespoon at a time. Wait 10 seconds between additions, allowing the sugar to incorporate completely. Adding the sugar slowly is the real key to a stable meringue mixture.
- Add the vanilla extract and continue whipping the egg whites until glossy, stiff peaks appear. They should stand up straight with a slight bend on the end. Rub a small amount between your fingers to ensure there is no grittiness from the sugar.
- Remove mixture from mixer and add blackberry jam. Gently fold in the jam using 2-4 folds at most.
- Gently transfer the mixture to a piping bag fitted with a 1M tip and pipe 2-inch swirls onto the parchment paper. You can also scoop 1 tablespoon of the mixture using an ice cream scoop. The cookies will not spread, so they can be close—about half an inch apart.
- Bake cookies in the oven at 225 for one hour. Afterward, turn the oven off and continue baking for 1 additional hour with the door closed. For a chewy center, check meringues 30 minutes after turning off the oven.
Notes and Tips
- Egg Whites: It's easiest to separate egg whites when they are cold, so I recommend doing this right after you take them out of the refrigerator. The egg whites will whip up best after being at room temperature, so allow them to sit for 30 minutes before you start the recipe.
- Sugar: Granulated sugar will work in this recipe. Superfine sugar makes a more stable meringue and can be made using a food processor. Pulse granulated sugar in a food processor for 1-2 minutes for DIY superfine sugar.
- Vanilla Extract: Feel free to substitute almond extract or use half-vanilla and half-almond in this recipe.
- Storage: Always store your meringue cookies in an air-tight container. Cookies left out will attract moisture and become overly chewy. Cookies will last one week at room temperature. Do not store cookies in the refrigerator or freezer.
- Shaping the Cookies: If you don't have a piping bag or tip, simply scoop the cookies onto your baking sheet.
Nutrition
I originally posted this recipe in February 2016. I updated it in November 2021 with new pictures and a few updates to the recipe.
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn't — with a recipe!
Happy Baking!
Heather
Stefano
As Francesca mentioned, I do love them!!! And your meringue cookies look fabulous, Heather. What a wonderful idea and recipe! Now, do you have any delicious amaretti recipe coming up by any chance?... I possibly love those even more than meringue cookies ;-)
Heather @ Sweet Precision
I've never had amaretti cookies Stefano! Now I feel obliged to go online and look up a recipe to see what they're like. Cookie baking is one of my favorite things about the holidays. I'm glad to have a new addition to try out :)
Stefano
Ha! That needs to be rectified asap, dear Heather, as they are delicious! :-) Bear in mind that there are (at least) two types of amaretti, both of which are almond-based: one is a cooky that is soft inside and gently crunchy on the granulated sugar coated outside - the amaretti di Mombaruzzo (a small town in Piemonte) are the perfect example (Saronno is a similar example), check out this link: http://www.amarettidimombaruzzo.com/macaroons.htm
The other type is called Splinsugni (an almost unpronounceable word that in the dialect of Piemonte means "pinches"): these are equally delicious, but different as they are all soft, shaped by pinching them (hence the name) into a sort of triangular shape and covered in confectioners sugar - it is more difficult to find a good link for these - let alone in English, but hopefully this should give you an idea: http://www.bottaroecampora.it/prodotti.html (you can kind of see a picture on the right side).
Now you know everything there is to know about amaretti ;-) I can't wait to see your own take of them!
Heather @ Sweet Precision
Oh these links are fantastic Stefano, thank you so much! I absolutely love new baking adventures, so often I feel like I'm searching for something new to try out. These two types of amaretti cookies look so interesting. I don't think I've had anything like them. I'm tucking these away for the New Year and can't wait to try them!
Francesca
Stefano loves those white treats!!!! And I love those silver sprinkles!!! Such an elegant touch! :-)
Heather @ Sweet Precision
They are such a treat, and not quite as calorie-laden for the holidays! Although I won't claim that copious amounts of sugar are healthy either...
MOM
I love meringue cookies. I remember my grandmother making them when I was little and then making them myself years later. I think your silver sprinkles are grand. Quite the elegant touch.
Heather @ Sweet Precision
Thank you!! I have fond memories of making these cookies with you! I remember the big cookie baking extravaganzas would have in the kitchen :)
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tableofcolors
Your meringues look so pretty and match the snow you've had. Our snow melted away today...we'll see if we have a white Christmas!
Heather @ Sweet Precision
Thanks! Yes, were headed into a warm-up later this week too. It seems so wrong to have all this snow and then have it melt away later. My fingers are crossed for a white Christmas. We're headed back to MN so I figure there's a better chance for that to happen there!
Tracy Lee Karner
Oh, yum! I love the sparkle you put on. Ken did all the baking this year and left nothing for me to do. I'm going to surprise him and make some meringues. I love that you don't need 12 egg whites!
We got snow Saturday, too. It must have been a huge storm to reach all the way from Ann Arbor to here! I don't love the cold, but the white stuff does help me feel Christmassy.
Heather @ Sweet Precision
Last time I made an angel food cake I was left with 12 egg yolks which I dutifully stored in the refrigerator to use in another recipe. Well, somehow they got forgotten in the back of the fridge and I ended up having to throw them out. Since I only needed four egg yolks this time, I didn't feel too guilty not saving them and just letting them go ;)
I heard that the east coast also got quite a bit of snow. I'm just hoping that we get all the snow we can this week and the weather will be fair next week for Christmas. Matt and I are driving to MN and the idea of battling the roads in a snowstorm is not on the top of my list!
Tracy Lee Karner
We were driving around up in the New Hampshire Appalachians when the storm hit. Pretty! But stressful! (There's much less snow down here in Rhode Island).
I wish you fair driving weather.
It's supposed to hit 50 here this weekend!!
Heather @ Sweet Precision
Thanks Tracy! I would have been a complete mess driving though the mountains. We're headed into warmer weather too, maybe even some rain. I guess mother nature just can't make up her mind!
Tracy Lee Karner
Hills. Not mountains. I would have been a quivering mass of jelly had they been mountains. The hills, however, were intimidating enough to make me not to want to ever do THAT again...
And yes, Mother Nature is somewhat schizophrenic these days...
Just Add Attitude
Being indoors all warm and cosy when the cold weather comes is lovely. I love your meringue cookies they are so pretty and the addition of silver sprinkle transform them from pretty to chic and festive.
Heather @ Sweet Precision
I agree that there is nothing better than being tucked inside on a snowy day. Getting up and going to work on a snowy morning is one of my least favorite things! An entire day spent baking, now that is truly a treat! :)
Sherri
Snow!!! How wonderful, and what a perfect recipe to go with it! Heather, I love your posts. They bring joy to my soul, even if I don't have the time to make everything, but I know where to come when I do :-)
Heather @ Sweet Precision
What kind words, thank you so much Sherri! I feel the same way when I read other food blogs. I don't always have the time or ambition to make everything that I read about, but I always tuck the recipe away in the back of my mind and know where to come when I do have time to make something!