INGREDIENTS 1 cup red quinoa, cooked as directed (any color…
3 egg whites at room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 cup of sugar
3-4 tablespoons of blueberry sauce
6 ounces of fresh blueberries
1/2 cup sugar
1 cup of water
To make sauce: Over medium heat, boil water, sugar and blueberries. Reduce to a simmer and cook for 20 minutes until sauce begins to thicken. Strain and toss solids. Make sure sauce is cool before swirling into meringue.
- Preheat oven to 225 degrees F. Line two baking sheets with parchment paper. Begin to beat egg whites with whisk attachment of electric mixer (stand mixer works best).
- Add lemon juice and salt once egg whites are foamy, whisking on medium speed. Keep whisking and add sugar, then whisk on high until glossy, stiff peaks form.
- Dollop heaping spoonfuls of meringue on prepared baking sheets. Gently flatten tops with back of a spoon. Drizzle 1/4 – 1/2 teaspoon of blueberry sauce on the meringue and then swirl with a toothpick.
- Bake for 60-90 minutes, or until the outside of cookie is stiff. Turn off heat and leave meringues in the oven overnight to set.
Makes approximately 24 meringues
Recipe Inspired by A Happy Food Dance