Blackberry Meringue Cookies |Cooking With Amanda

I've said it before and I will say it again, this blogging journey has introduced me to some unexpectedly wonderful experiences. I cannot seem to stop smiling when I think of each and every one of y'all that stop by and comment here in this little space of mine, to the opportunities that have come my way, to all I have learned from all of y'all that I follow.

Recently, when I was on Instagram, I stumbled on a mini-clip by @cookingwithlemon which lead me to their Youtube site and, I gotta say, if y'all want a good belly laugh - y'all have to check this father-daughter duo out.

From his reaction to the mess she seems to make in just about every video, to her spunk, this duo is simply hilarious! But, dig a bit deeper and you will see more - you will see love, pure, unconditional love. Instead of belittling, there is lifting up; instead of crying over spilled milk (or spilled anything); there is fun cleaning up. Instead of discouragement, there is encouragement - and it is mesmerizing to watch.

Kind of like these meringue cookies - how about that for a segue eh?

These meringue cookies are super simple to make. But, dig a bit deeper and you will see that that ribbon of blackberry jam in them is not just mesmerizing to look at but adds so much flavor to these meringue cookies.

My daughter ate SIX of these blackberry meringue cookies when I asked her to taste-test them. I wanted to fancy up a couple of them, so I added a dollop of coconut whipped cream and some blackberries to them - but they are delicious all by themselves.

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Blackberry Meringue Cookies Recipe

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Ingredients

3 egg whites
1/8 teaspoon salt
1/2 cup granulated sugar
1/4 cup almond meal
2 tablespoons blackberry jam

Directions

Preheat oven to 225°F.
Using an electric mixer, whip the egg whites with the salt till stiff peaks begin to form.
Then add in the sugar, a tablespoon at a time, whipping in-between tablespoons, till peaks are still.
Fold in (don't whisk/beat in) almond meal and blackberry jam.
Spoon into a sandwich bag and snip a corner off and pipe circles onto a parchment lined baking tray.
Bake for 1 hour.
Turn oven off and leave baking tray in the oven for another hour.
Let cool afterwards and enjoy either with whipped coconut cream and blackberries or plain.