Blueberry Meringues with Weewillmekq syrup

Here at Dragonfire Meadery we are always looking for ways to combine our farm products and our mead. This time of year we find that we have an overabundance of eggs. We raise chickens and ducks. Fresh eggs are by far the best! So how we were trying to find a new fun way to use up some eggs and incorporate the mead into.
Blueberry meringues! A light summer dessert to celebrate the warm weather and to utilize some seasonal fruit too.
This recipe is perfect for summer gatherings.

Blueberry Meringues with Weewillmekq syrup
What you'll need:
For the meringue portion-
5 egg whites
10.5 ounces of castor sugar
1 tsp cream of tartar
pinch of salt
1-2 tbsp blueberry mead syrup
For the cream
1 cup heavy cream
3.5 oz Icing sugar
2-3 tbsp blueberry mead
For the syrup
10 oz Fresh or frozen berries
1/2 cup sugar
1/2 cup Blueberry mead
Fresh Berries
What to do:
To make the syrup:
Bring blueberries, sugar and Mead to boil in a small sauce pan. Let it simmer for about 20 minutes.
Let syrup cool. Then strain into a clean container, pressing on the fruit with the back of a spoon. The syrup will keep in the fridge for several weeks. So you can make ahead.
To make the meringues:
Preheat oven to 250 F. Line a large baking tray with parchment paper.
Put the egg whites ad cream of tartar in the bowl of mixer. Lightly whisk together until frothy.
Increase to high speed and add sugar 1 TBSP at a time.
Once all sugar has been added, continue whisking at high speed until the meringue is glossy and forms stiff peaks.
Add the syrup and gently ripple into meringue.
Place large scoopfuls of the meringue on the baking tray.
Lower the oven temp to 210 F and bake for at least an hour until they are firm and bases don't stick to the paper.
Turn off the oven. Open the door slightly and leave meringues in the oven until it is completely cool.
Gently remove meringues from the pan.
Whisk the cream and icing sugar until soft peaks form. Add a touch of the syrup and gently mix in.
Top meringues with the the cream, a drizzle of they syrup and fresh berries.
You can also use the syrup in beverages or on pancakes!

I served this tasty treat with fresh market strawberries and blueberries but you can use any seasonal berry.
The cream was delightful with a hint of blueberry and just the right sweetness.
Let us know in the comments how yours came out!
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