Blackberry Meringue Thumbprint Cookies

Total Time
2 hr 45 min
15 min
1 hr 30 min
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 tartar


table salt



½ cup(s)

confectioners' sugar

¼ cup(s)

vanilla extract

1 tsp

fresh blackberries

4 cup(s)


  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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