A soft, buttery cookie with a fluffy, lightly caramelized meringue topping.
These Lemon Blueberry Meringue Cookies bring the flavors of a classic lemon meringue pie into a delightful, bite-sized treat. With a citrusy lemon cookie base, a swirl of blueberry compote, and a fluffy meringue topping, they're the perfect blend of tart and sweet.
Why you'll want it now, The combination of tart lemon and sweet blueberry, topped with a cloud-like meringue, makes these cookies irresistibly craveable.
Why this recipe works
The lemon cookie base provides a sturdy yet tender foundation, while the blueberry compote adds a burst of fruity freshness. The meringue is lightly torched for a hint of caramelized flavor, balancing the tartness of the lemon and the sweetness of the compote.
Equipment
Mixing bowls
Electric mixer with paddle and whisk attachments
Baking sheet
Parchment paper
Small saucepan
Pastry bag with round tip
Kitchen torch
How to make it
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the egg, lemon zest, and lemon juice to the butter mixture, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Let cool completely.
For the blueberry compote, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the blueberries burst and the mixture thickens slightly, about 5 minutes. Let cool.
For the meringue, whisk egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, whisking until stiff, glossy peaks form.
Top each cooled cookie with a teaspoon of blueberry compote.
Pipe or spoon meringue over the compote, then use a kitchen torch to lightly brown the meringue.
Enjoy these delightful Lemon Blueberry Meringue Cookies with a cup of tea for a perfect afternoon treat.
How you'll know it's ready
Cookies are ready when their edges are lightly golden and the meringue is toasted with a light brown color.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (165°C) and begin checking the cookies a few minutes early, as they may bake faster.
Frosting, filling & glaze notes
The meringue should be stiff and glossy, forming peaks that hold their shape when piped or spooned onto the cookies.
Troubleshooting
If cookies spread too much, chill the dough for 30 minutes before baking.
If meringue doesn't hold peaks, ensure the bowl and whisk are clean and free of any grease.
If compote is too runny, cook a bit longer until it thickens.
If the meringue burns, hold the torch further away and move it constantly.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For best texture, consume within 24 hours.
Make ahead
Cookies can be baked a day in advance and stored in an airtight container. Add compote and meringue just before serving.
Variations
Substitute raspberries for blueberries in the compote.
Add a teaspoon of vanilla extract to the cookie dough for extra flavor.
Use lime zest and juice instead of lemon for a different citrus twist.
Frequently asked questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Thaw them first and drain excess liquid before making the compote.
How do I prevent meringue from weeping?
Ensure the sugar is fully dissolved into the egg whites and avoid overbaking.
Can I bake the meringue instead of torching it?
Yes, place the cookies under a broiler for 1-2 minutes, watching closely to prevent burning.
Why is my meringue not stiff?
Make sure your mixing bowl is completely clean and free of grease, and beat the egg whites to stiff peaks.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
