Blackberry meringues with whipped cream and lemon curd are a light and fruity dessert that will elevate any backyard barbecue or summer party!
Happy Memorial Day! I could not be more excited for the (un)official start of summer! My parents came to visit this weekend, and I loved having them here and showing them our new house. We’ve made tons of progress furnishing the house, and of course patio furniture and a grill were top priorities! We invited Alex’s parents down to Pittsburgh on Sunday, and we had a barbecue on the deck with our parents. I keep joking that we’re in suburban heaven, but, as much as I loved our apartment in the city, I’m SO glad that we now have our own outdoor space for relaxing and entertaining this summer!
Did you light up the grill this weekend? What are you excited to eat this summer?
I’ve been dreaming about summer desserts recently, and I’m pumped that fruity summer dessert season is here! I always love desserts with fruit, and on hot summer days it’s really all I want to eat. Something light and sweet and full of fresh, fruity flavor.
These blackberry meringues are my ideal summer dessert. They’re light as air, slightly crispy on the outside and soft and sweet on the inside. They’re swirled with blackberry deliciousness then topped with one of my all-time favorite things: lemon curd. Plus, they’re really pretty.
I’ll let you in on a little secret: some of my meringues cracked a little bit. Hey, it happens. Meringue can be a little tricky. But this recipe rocks because you’re topping the meringue with whipped cream and lemon curd anyway so no one will ever know if your meringue isn’t 100% perfect!
One important thing to know before you get started is that the meringue has to cool and then rest in the oven for 12 hours after it bakes. Meringue is high maintenance like that. Whatever you do, do not open the oven door while the meringue is in the oven. You can make the meringue first thing in the morning if you’re planning to serve it after dinner. I left these meringues in the oven for 24 hours before I photographed them because I was waiting for the sunlight to cooperate and they turned out just fine, so I’d even say you can make the meringues one day ahead if you prefer. So these blackberry meringues require a bit of planning, but they are SO delicious and SO worth it!
Blackberry Meringues with Whipped Cream and Lemon Curd
for the meringue:
1 cup granulated sugar
1 T cornstarch
4 egg whites, room temperature
1/4 tsp. cream of tartar
pinch of salt
1/4 tsp. vanilla extract
1/4 cup blackberry preserves
for the lemon curd:
3/8 cup granulated sugar
1-1/2 T cornstarch
pinch of salt
1/8 cup cold water
1/8 cup fresh lemon juice
1 egg yolk
1/2 T butter
3/8 cup water, boiling
1/4 tsp grated lemon peel
for the whipped cream:
1 cup heavy whipping cream
1 T confectioner’s sugar
blackberries, for garnish (optional)
sprigs of mint, for garnish (optional)
make the meringue:
Preheat oven to 225°F and line a baking sheet with parchment paper.
In a small bowl, whisk together sugar and cornstarch. Set aside.
In a large bowl or the bowl of a stand mixer with the whisk attachment, mix egg whites on medium-high speed until foamy, about one minute. Add cream of tartar and salt and whisk until blended. Reduce speed to medium and gradually add the sugar mixture one tablespoon at a time. Beat until stiff peaks form and the mixture becomes glossy, about one to two minutes. Beat in vanilla.
Scoop one quarter of the blackberry preserves and drop small amounts over the top of the meringue. Drag a spoon in a zig-zag pattern through the meringue so that the blackberry preserves are swirled into the top layer of meringue. Scoop two portions of meringue off the top and place onto the baking sheet. Made an indentation in the middle of each with the back of a spoon. Repeat the process of swirling the blackberry preserves into the meringue and scooping the meringue onto the baking sheet until you have eight meringues.
Bake the meringue until the outsides are slightly golden and have formed a crust, 1 hour and 15 minutes to one hour and 30 minutes. Turn the oven off and let the meringues stand in the oven for 12 hours.
make the lemon curd:
While the meringue cooks, make the lemon curd. Sift sugar, cornstarch, and salt into a medium saucepan. Blend in cold water and lemon juice until mixture is smooth. In a small bowl beat egg yolks well. Add egg yolks and butter to lemon juice mixture and blend thoroughly. Stirring constantly, gradually add boiling water. Bring the mixture to a boil and stir gently. Reduce heat as the mixture begins to thicken and allow to simmer slowly for one minute. Remove from heat and stir in lemon peel. Let cool to room temperature. Transfer to an airtight container and store in the fridge until ready to use.
make the whipped cream:
Just before you’re ready to assemble the meringues, make the whipped cream. In a large bowl, beat the cream and confectioner’s sugar with an electric mixer on high speed until stiff peaks form. Set aside.
assemble the meringues:
Remove the baking sheet from the cooled oven and gently remove the meringues from the parchment paper. Scoop the whipped cream into the center of each meringue, then scoop a bit of lemon curd onto each meringue. Garnish with blackberries and mint leaves. Serve immediately.
Meringue recipe adapted from Country Living.