Blueberry Swirl Meringue Cookies from Oh Sweet Day Cookbook

Light as air and delicately crisp, meringue cookies melt on your tongue like sweet little clouds. The blueberry sauce adds a little depth in the form of fruity tartness which balances nicely with the sweetness of meringue. It also makes a fantastically stunning presentation.

When talented baker, mama, and fellow Canadian blogger Fanny sent me a copy of her new debut cookbook Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats and Festive Desserts to review, I could not have been more delighted! Fanny and I have been following each other on Instagram for a few years. Her IG posts torture me (in the best way hehe) with elegantly executed desserts that inevitably awaken the dessert monster inside me! So much so, I have already made two of Fanny’s recipes, not including this delectable meringue treat (which we will get to in a beat, I promise). One such recipe was her Pecan Lemon Cream Cheese Cookies which was published in the 2017 Holiday issue of the Bake From Scratch Cookie Magazine, an issue featuring cookie recipes from a handful of the most elite baking bloggers around. I made the Pecan Lemon Cream Cheese Cookies to include in my annual holiday cookie boxes for giving away, and hers turned out to be my personal favorite (by far) of the season.

So it is no surprise that these Blueberry Swirl Meringue Cookies were a real treat too! This cookie is a great example of Fanny’s self-described approach, which is to “make simple desserts look brand new and surprising”. I think we can agree she nailed that in this creation.

Besides being gorgeous, sweet and fluffy, these meringue cookies are dairy-free, gluten-free and grain-free. I added sliced almonds but without them, they are nut-free as well. This means more allergen-sensitive people get to enjoy too, which is always a forefront consideration when I bake treats to share with friends and family. This treat is super popular with kids, so these meringue cookies would be great for school bake sales and classroom parties. A nice change from the usual rice crispy squares and chocolate chip cookies?!

Besides eating them just like this, Fanny also suggests serving them with whipped cream, fresh berries and a sprinkle of powdered sugar. Just like a deconstructed pavlova except in bite-size! You know I’m all about that sweet life.

If you are about that sweet life too, the Oh Sweet Day! A Celebration Cookbook of Edible Gifts, Party Treats and Festive Desserts cookbook is packed with 57 of Fanny’s recipes for cakes, breads, pies, tarts, cookies, cupcakes, macarons and many more. As Sarah Louise Delany famously said, “life is short, and it is up to you to make it sweet”. How perfect that Fanny’s cookbook can help us do just that.

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Blueberry Swirl Meringue Cookies from Oh Sweet Day! Cookbook

Yield: 20

Author: sonia wong | www.saltnpepperhere.com

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Blueberry Swirl Meringue Cookies from Oh Sweet Day! Cookbook

Light as air and delicately crisp, meringue cookies melt on your tongue like sweet little clouds. The blueberry sauce adds a little depth in the form of fruity tartness which balances nicely with the sweetness of meringue. It also makes a fantastically stunning presentation.

Prep time: 20 MinCook time: 1 H & 30 MInactive time: 2 HourTotal time: 3 H & 50 M

Cook modePrevent screen from turning off

Ingredients

For the Blueberry Sauce:

• 1 C blueberries, fresh or frozen
• 3 tbsp granulated sugar

For the Meringue Cookies:

• 3 large egg whites
• 1 tsp lemon juice
• ½ tsp cream of tartar
• ¾ C granulated sugar

Optional for serving:

• Whipped cream, fresh berries and dusting of powdered sugar

Instructions

Prepare the Blueberry Sauce:

1. Cooke the blueberries and sugar on medium heat until the blueberries are soft and release their juice, about 10 minutes.
2. Strain the sauce. Let cool completely.

Prepare the Meringue Cookies:

1. Preheat oven to 225f (110c). Line two cookie sheets with parchment paper.
2. In the bowl of a stand mixer fitted with a whisk, beat the egg whites, lemon juice and cream of tartar on medium speed until foamy.
3. Reduce speed to low and gradually add the sugar, one tablespoon at a time.
4. Once all the sugar as been added, increase the speed to high and beat until firm peaks form, about 5 minutes.
5. Spoon about 20 balls of meringue onto the prepared pans. Smooth the tops with the back of a spoon.
6. Drizzle about ½ teaspoon of the cooled blueberry sauce on each meringue (or I used the tip of a tiny metal spoon) to swirl the sauce in the meringue to create your design.
7. Bake 80-90 minutes. Turn off the oven and leave the cookies in the off oven for 2 hours to finish drying.
8. Serve all by themselves or, as Fanny suggests, with whipped cream, fresh berries and a sprinkle of powdered sugar.

Nutrition Facts

Calories

44

Fat

0 g

Sat. Fat

0 g

Carbs

11 g

Fiber

0 g

Net carbs

11 g

Sugar

10 g

Protein

1 g

Sodium

8 mg

Cholesterol

0 mg

Disclaimer: nutritional information is auto-generated and should be used as an approximation.

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Copyright 2025 © saltnpepperhere. All content including images is copyrighted and may not be republished or copied in part or whole without prior written permission and proper credit.

Blueberry Swirl Meringue Cookies recipe from Oh Sweet Day! A Celebration Cookbook, reprinted by permission of Front Table Book, an imprint of Cedar Fort, Inc. It is available on Amazon.com and Amazon.ca. All photos in this post other than cookbook cover by Sonia Wong.

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