Blackberry Meringue Thumbprint Cookies
- Total Time
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.
egg white(s)2 item(s), large, at room temperature
cream of tartar⅛ tsp
table salt⅛ tsp
confectioners' sugar¼ cup(s)
vanilla extract1 tsp
fresh blackberries4 cup(s)
- 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.
- 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.
- 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.
- 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.