Blackberry Meringue Thumbprint Cookies
4
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 1 hr 30 min • Serves: 12 • Difficulty: Easy
Forget jam! Fresh blackberries are even better — especially when put in these crunchy meringue cookies. You can make the cookies up to 2 days in advance, storing them between sheets of wax paper in a sealed container at room temperature.
Ingredients
Egg whites
2 serving(s), at room temperature
Cream of tartar
⅛ tsp(s)
Table salt
⅛ tsp(s)
Sugar
½ cup(s)
Sugar
¼ cup(s), confectioners'
Vanilla extract
1 tsp(s)
Blackberries
4 cup(s)
Instructions
1
Position racks in top and bottom thirds of oven; preheat oven to 225°F. Line two large baking sheets with silicone baking mats or parchment paper.
2
Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer set at high speed, until soft peaks can be formed on turned-off beaters.
3
Beat in sugar and confectioners’ sugar, 1 tablespoon at a time, until mixture is stiff and you can feel no granules of sugar when you rub a bit between your fingers. Beat in vanilla extract.
4
Spoon 12 heaping-tablespoon mounds of meringue on each baking sheet, spacing mounds about 2 inches apart. Use back of a wet teaspoon (or your wet, cleaned thumb) to flatten each meringue a bit, and create an indentation in each cookie without pressing through to baking sheet. Bake until dry, about 1 1/2 hours. Turn off oven and let cookies remain in oven for 1 hour with door closed. Remove baking sheets from oven and cool for 1 hour. Peel meringues off baking sheets; set a fresh blackberry in each indentation.
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