Recipe by Julie Balsamo, MS, RDN for Wyman's
Makes: 60 meringues
Ingredients:
-
1 1/2 tbsp Wyman’s Wild Blueberry Powder
-
4 egg whites, room temperature
-
1/4 tsp salt
-
1/4 tsp cream of tartar
-
1 cup sugar
-
1/2 tsp pure vanilla extract
-
1 – 2 tsp blue spirulina powder**
-
8 oz chocolate, melted (I used 60% cacao)
-
½ cup nonpareils (tiny circular sprinkles – optional)
**Optional for coloring. Alternatively, you could use 1 – 2 drops of blue food coloring.
Directions:
-
Line two baking sheets with parchment paper and preheat the oven to 275 degrees F.
-
Using a stand or hand mixer with the whisk attachment, whip the egg whites, vanilla, and cream of tartar. Beat until the mixture is frothy and soft peaks form.
-
Slowly add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition.
-
After all the sugar has been added, continue beating for an additional 5 minutes. The egg white mixture should be stiff, glossy, and white in color.
-
Using a plastic spatula, gently fold in the blueberry powder and spirulina (if using). Do not over fold!
-
Pipe the meringue onto the prepared sheets and bake for 40 minutes. Meringues should be crispy on the outside and slightly chewy on the inside.
-
Allow the meringues to completely cool before removing them from the pan.
-
While the meringues are cooling, melt the chocolate. Place chocolate in a microwave-safe bowl. Microwave at 30 second intervals, stirring in between until all the chips are just melted.
-
Create an ‘assembly’ line with the cooled meringues, melted chocolate and nonpareils. Carefully dip the bottom of the meringue in chocolate, followed by the nonpareils. Place on parchment paper and allow to cool completely before enjoying!
Looking for a healthier way to satisfy your sweet tooth? Look no further! These low calorie and low carb treats are rich in antioxidants and contain less than 40 calories each!
