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–+ servings
closeup of meringue cookies stacked on top of each other.

Chewy Meringue Cookies with Blackberry Jam

These chewy meringue cookies 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
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 48 cookies

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.

Heather's Helpful Hints

  • 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

Serving: 1cookie | Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 11mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!