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Home » Desserts, Featured, Recipes

Black Cherry Meringue Cookies

Submitted by on May 20, 2014 – 12:51 pm


We recently held a contest on our Facebook page where people submitted their favorite recipes incorporating jam or fruit butter. Homemade pop-tarts, peanut butter and jelly cookie sandwiches and glazed chicken were among the entries that we received. But the one that blew us away, were these Meringue Cookies using Oregon Growers Black Cherry Jam.  The cookies are crispy on the outside and light and fluffy on the inside. Swirled with cherry jam, these meringue cookies are the perfect treat.

Thank you for everyone who entered, make sure to follow us on are Facebook page for more fun contests and give-a ways to come.

Black Cherry Meringue Cookies
by Kellie Erlandson

1/2 cup Oregon Growers Black Cherry Jam
3 large egg whites
3/4 cup granulated sugar
2 tablespoons confectioner’s sugar
3/4 teaspoon vanilla extract
1/2 teaspoon white vinegar

1. Place jam in a small pan and bring to a simmer, stirring occasionally. You want the jam to liquefy enough that when you take a spoonful of the jam, and turn it upside down, that a thin stream of jam runs down. Once the jam is to the consistency that you like, set up a wire rack to fully cool.
2. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper and set aside.
3. Using a freestanding electric mixer, fitted with a whisk attachment, add 3 large egg whites, and beat on medium speed until soft white peaks form.
4. Keep the egg whites mixing while you whisk together both sugars in a small bowl. Once the peaks have formed, slowly pour in the sugar into the egg whites. Then add the vanilla and white vinegar, continuing to mix on medium speed.
5. Once all ingredients have been incorporated increase the speed to medium-high and keep mixing until the mixture becomes glossy and stiff peaks form.
6. Once the mixture is stiff, turn the mixer off and drizzle in some 1/4 of the cooled jam. Using 2 spoons portion out the meringues onto the prepared baking sheet. Add more cooled jam to the bowl, and continue portioning out the meringue, continuing to add more jam to the mixing bowl.
7. Bake the meringues for 50-55 minutes until the meringues can easily peel off of the parchment paper. Remove the pan from the oven and let cool on a wire rack. Allow them to fully cool before serving.


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