Blueberry Meringue Dessert Recipe

To start off, we will make a Swiss meringue. In a heatproof bowl, combine 2 egg whites with 1 cup of sugar.

Heat the mixture over a pot of simmering water, whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F (70°C). Strain it to ensure it's smooth.

Then, using a stand mixer or electric mixer, beat the meringue until it forms stable peaks. Divide the meringue into two halves and color each with gel food coloring as desired.

Pipe meringue onto a silicone mold in small clusters to create hemispheres. Leave them to dry at room temperature for about 24 hours, or in the oven at a low temperature (140°F/60°C) for approximately 3 hours.

Once dried, gently remove the meringue from the molds and set aside.

In a small bowl, combine 0.25 teaspoon of cornstarch with 2.5 teaspoons of cognac to make a slurry.

In a saucepan, gently heat 2.5 tablespoons of blueberry puree. Stir in the cornstarch mixture and cook while stirring constantly until thickened.

This blueberry mixture can then be reserved for assembly.

In a clean mixing bowl, combine 1 ounce of cream cheese with 1 cup of heavy cream.

Whip the mixture until it reaches stable peaks. This creamy topping will complement the meringue perfectly.

When ready to serve, take the meringue shells and fill each with the blueberry mixture.

Add a generous dollop of the whipped cream on top of the blueberry filling. You can assemble these desserts just before your guests arrive for the freshest experience.

Note that meringue can be stored in an airtight container for a long time; however, the cream and filling should be prepared on the day you serve them for best flavor.