Light and airy meringue cookies with a dollop of peach filling in the center make my mouth want to sing. Like fresh flowers in bloom, these cookies won’t last forever. Yet they linger just long enough to make everything seem brighter.
In appearance, these fruit-filled meringues remind me of an Easter sunrise and sunny side up eggs. As spring kicks off and Easter weekend is upon us, now is the perfect season to share them!
Meringue cookies are a lot less fuss to make than French macarons, which I only admire from a distance. Mind you, I am not patient when it comes to meringues either. So I cook mine at a slightly higher temperature to save baking time. After letting them cool in the oven, the results are tasty and golden.
Blackberry Peach Meringue Cookies
For the meringue cookie cups:
- 3 egg whites
- 1/4 teaspoon cream of tartar, optional
- 1/4 cup raw fine granulated sugar (or white sugar)
- 3 drops pure almond extract
For the fruit fillings:
- 2/3 cup canned apricots or peaches, drained
- 6 fresh or frozen blackberries
- 3 egg yolks
- 1 to 2 Tablespoons lemon juice
- 1/4 to 1/3 cup honey, brown sugar, or coconut palm sugar
- 1/3 cup melted coconut oil or unsalted butter
- 1 teaspoon cornstarch or tapioca flour
- pinch of sea salt
- Beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. Add almond extract and 1 Tablespoon of granulated sugar. Continue to beat the egg whites, adding the rest of the sugar 1 Tablespoon at a time, until stiff peaks form.
- Transfer whipped mixture to a pastry bag or zip top plastic bag with a corner snipped off. Line a baking tray with parchment. Squeeze meringue into even circular cookie shapes. Press the back of a small (1/2 or 1 teaspoon) measuring spoon into the center of each meringue to create an impression for the filling late. Bake meringues at 225 degrees F (105 C) for about 40 to 45 minutes, until mostly crisp. Turn off the oven and allow the kisses to cool gradually in the oven for 30 minutes or longer, until crisp*.
- While the meringues cool, begin making the fruit filling. Puree peaches until smooth. Add lemon juice, egg yolks, cornstarch, and honey or sugar together in the blender or food processor and blend until smooth. Transfer to a microwave-safe bowl and cook in the microwave on high for 60 seconds. Stir and cook on high again in 30 second intervals until smooth and thickened. Whisk in coconut oil. Let cool to room temperature. Take half of the peach/apricot filling and blend it with the blackberries until smooth. If it is not thick enough (it should be like a spreadable curd), microwave it again in 30 second intervals to thicken it further. Let cool.
- Just prior to serving, fill the center of each meringue with about 1/2 teaspoons of the peach or blackberry-peach fillings. Enjoy these melt-in-your-mouth treats within an hour or two of assembly. Any unfilled meringues can be stored in an airtight bag or container and frozen for later use.
*The meringues can be baked at the same temperature again for 5 minutes or more if they are still not crisp enough to your liking. Cool in the oven again. For best results, avoid baking meringues on a humid or rainy day.
I’m sharing this recipe here.
6 thoughts on “Blackberry Peach Meringue Cookies”
Thanks! They are the lightest cookies ever!
Would like to try the recipe…I am sure they are so Yummy!
These look delicious. A recipe to save for later to try. Thanks for sharing, Chloe.
I love this idea! Meringues are one of my favorites, but I’d never thought to put jam in them. 🙂 Thanks so much for sharing them with us at Savoring Saturdays!
Thanks, Raia. I’ve been using a lot of eggs lately, but meringues are worth it!