Tested till perfect Blueberries and Ginger Cream Meringues

Blueberries and Ginger Cream Meringues

Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and crisp, add 10 minutes to the baking time.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/2 cup 1/2cupegg whiteegg whites, (about 3)
  • 1/2 cup 1/2cupgranulated sugar
  • 1/2 cup 1/2cupicing sugar
  • 1-1/2 tsp 1-1/2tspfinely grated lemon rind
  • 1/4 tsp 1/4tspground ginger

Ginger Custard:

  • 2 cups 2cupsmilk
  • 1 piece (1 inch/2.5 cm) 1piece (1 inch/2.5 cm)gingerroot, sliced
  • 1/3 cup 1/3cupgranulated sugar
  • 3 3egg yolkegg yolks
  • 1/4 cup 1/4cupcornstarch
  • 2 tbsp 2tbspunsalted butter
  • 1/4 cup 1/4cupwhipping cream

Macerated Blueberries:

  • 2-1/2 cups 2-1/2cupscultivated blueberryblueberries or wild blueberries
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbsplemon juice
To change the number of servings, enter the number, then press "calculate". or reset


Trace six 4-inch (10 cm) circles on parchment paper; turn over and place on baking sheet. Set aside.

In large bowl, beat egg whites until foamy; gradually beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Sift icing sugar over top; fold in lemon rind and ginger. Divide among circles. Using back of spoon, form into nests with 1/2-inch (1 cm) high sides.

Bake in centre of 225°F (110°C) oven, rotating pan halfway through, until light golden and still slightly soft in centre, about 1-1/2 hours. (Make-ahead: Let cool; layer between waxed paper in airtight container and store for up to 24 hours.)

Ginger Custard: In small saucepan, heat milk with ginger over medium heat until bubbles form around edge; strain.

In bowl, whisk together sugar, egg yolks and cornstarch; whisk in hot milk and return to saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in butter. Pour into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.

In small bowl, whip cream; fold into custard. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Macerated Blueberries: In small bowl, toss together blueberries, sugar and lemon juice; cover and let stand for 30 minutes.

Place each meringue on dessert plate. Spoon ginger custard into centre of each; top with blueberry mixture.

Nutritional Information Per serving: about

cal 358 pro 7g total fat 12g sat. fat 6g
carb 58g fibre 2g chol 131mg sodium 74mg

% RDI:

calcium 11 iron 4 vit A 16 vit C 13
folate 9
All rights reserved. TVA Group Inc. 2015