Blackberry Meringues with Whipped Cream and Lemon Curd

5 from 1 vote

Blackberry meringues with whipped cream and lemon curd are a light and fruity dessert that will elevate any backyard barbecue or summer party!

Prep Time1

Cook Time1 30

Resting Time12

Total Time14 30

Course: Dessert

Cuisine: French

Servings:

Calories: 299kcal

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.

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.

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.

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.