Blueberry Meringues & A New Look
Wait. Don’t hit that back button! You’re in the right place. This is indeed the new, face-lifted, trying-to-make-my-neighbors-jealous-of-my-new-kitchen remodeled, designed just for this blog from the ground up, new look of Chasing Delicious. I figured since I’ve hit the year and a half mark it was time to finally design a look I would be happy with, proud of even, and once I could grow and mature into.
If you’ll look to your left. No, not that far, I mean to the left of your screen. A little more. There ya go. There is the new menu for Chasing Delicious. You should notice the typical home, about, email me (feel free to drop me a line anytime!) and such but you may notice a few new things. There is now a clean recipe archive for Chasing Delicious so feel free to browse through that if you’re ever hungry and bored. My favorite two new pages are the encyclopedia and conversions page though.
Conversions takes care of not only converting temperature and some basic measurements from imperial to metric (for those of you silly europeans/rest of the world–jk I’m aware of how silly it is for one country to use a type of measurement) but it also has a handy chart of volume equivalents of commonly used products measured by weight. Since I bake by weight, this will come in handy for those of you measuring recipes by volume. By the way. Do you know what temperature °C and °F meet up at? I’ll give you a hint. It’s cold!
The Encyclopedia page is home to about 90 terms I refer to a lot in this blog. Some are basic definitions and some are tips and tricks for making life easier, like using a plastic freezer bag as a substitute for a pastry bag. I also outline the nine basic mixing methods used in baking and other basics including the difference between cake, bread and all purpose flour. If you ever have a question about a term listed or not listed in my encyclopedia please feel free to ask! I am by far no professional, but a big part of my chase has been learning the science behind cooking and baking. I want to pass on all the information I learn to you too, so I will be updating the encyclopedia as I go.
Ok enough about Chasing Delicious. On to these little blueberry meringues. Meringues are both a fairly simple recipe to make and a fun, tasty little treat. It’s pretty much like eating crispy cotton candy cookies, yeah delicious!
To make meringues all you need is egg whites, sugar, a tiny–and i mean tiny–amount of lemon juice and in this recipe some pureed blueberries. You whip the egg whites, first bringing them to a foam. Then, you slowly incorporate the sugar and whip the mixture to stiff peaks. Stiff peaks mean the egg white mixture should hold its shape. At the very last minute you whip in some blueberry puree. Also, be careful not to overwhip the egg whites. As soon as they form stiff peaks stop whipping. If the eggs look broken up then you have whipped too much.
Scoop the mixture into a pastry bag (remember my tip above?) and pipe the cookies into any desired shape you like. Quick tangent. I am distressed to share with you that in the last week I have lost three of my favorite piping tips. And by lost I mean my garbage disposal ate them. Sad face.
Anytime you work with whipped egg whites you must work carefully. You should pipe and bake the product right away. The more time the egg whites sit, the more likely they are to loose air and deflate. Of course don’t panic trying to race through this process–I had enough time to get a few shots in before I started piping). This recipe makes a crazy amount of meringues (about 100) so feel free to cut the recipe in half. I forgot how much egg whites expand when you whip them. Whoops. Also the taste of blueberrys is very subtle. I would add more blueberries but there is a chance you could run into the cookies not being able to hold their shape.
1 cup (about 8) egg whites
1 pound (2 1/4 cup) sugar
1 or 2 drops lemon juice
1/4 cup pureed blueberries
1. preheat an oven to 210°F. Line baking sheets with parchment paper.
2.Whip the eggs and lemon juice at high speed until they begin to look foamy.
3. Continue whipping the eggs and add the sugar slowly. Whip at high speed until the eggs come to soft peaks. Add the pureed blueberries and continue whipping until the egg whites come to stiff peaks. Be careful not to overwhip!
4. Scoop the mixture into a piping bag, careful not to deflate the mixture. Pipe the mixture onto the lined baking sheets.
5. Bake for 3 to 4 hours until they are completely dry. I baked mine just over 3 hours.
Be sure to store them in an airtight container as moisture is not their friend.