Blueberry Crumble Meringues

The other day while shopping I came across blueberry crumble bread, just sitting there all nonchalant next to the cinnamon raisin bread, as if it had been there all it’s life.  I admit, I gaped at it a little while.  I couldn’t believe it at first.  Blueberry Crumble Bread?  Where had this been all my life and why was I just finding out about it?

Of course I bought a loaf and of course I had eaten two slices, toasted, with a small smear of butter, before I had even finished unpacking groceries.  And it was good, it really was, but by the time I bite into slice number two, I was thinking “ha.  I could so do this better”.  

Needless to say, since then, I can not get that combination out of my head.  Brown sugar! oats! blueberries!  It will be mine!  But, seeing as I am impatient (as well as unwilling to make bread when it is flirting with triple digits outside), I had to find a more practical way.  And then, well, by golly, then I remembered my love of meringues.  I think it was meant to be.  Gah, sometimes I even surprise myself with ideas of pure perfection.

If we were dating, you totally would realize how often I have these ideas of pure perfection and you might blow this one off too, like some people did...  Because of all of my ideas of pure perfection, this is one of the very, very few I've actually ever acted on.  What?  It's just rare that the stars line up in such a way that I have an idea of pure perfection roughly around the same time that I'm actually motivated to do something besides sit on my butt and read all night.  So, it's pretty exciting when it actually does.  Even if an idea of pure perfection works out to be an actuality of slightly less than perfection, like these did.  These have great potential, they just aren't there yet.  Maybe a crumble isn't supposed to be a meringue... but it is very much supposed to be a bread, coming soon to an oven near me

.Blueberry Crumble Meringues
Based on Deb's Chocolate Chip Meringues

If you're a fan of previous meringues found here, don't expect these to be the exact same.  They are tasty, but are different consistency-wise.  The hollow crunch of the chocolate chip meringues is not present; rather, these guys are much more marshmallow like.  I'm thinking the moisture from the brown sugar is the cause of this, but not sure.  Just a heads up!

2 egg whites, room temp
1/4 tsp. salt
1/8 tsp. cream of tartar
1 tsp. vanilla
1/2 c. light brown sugar
1/2 c. dried blueberries, chopped
1/4 c. pecans, chopped
1/4 c. oatmeal

Preheat oven to 300°.  Line baking sheet with parchment paper.

In small pan over medium heat, toast chopped pecans for 2-3 minutes until fragrant.  Remove from pan and set aside.  Toast oatmeal in pan until fragrant, about 1 minute, watching carefully so it doesn't burn.  Remove and set aside.

In clean mixing bowl, whip egg whites till frothy.  Add salt, baking powder and vanilla, continue to whip until egg whites hold soft peaks.  In small additions, start adding in sugar, letting mixture whip a few seconds in between each addition.  Whip until stiff.  Gently fold in blueberries, pecans and oatmeal.  Spoon batter by rounded tablespoon onto a prepared baking sheet.  Bake in over for 25 minutes, till undersides are browned and tops are golden.

Chocolate Chip Meringues

I went a little crazy on Sunday.  I got in the spirit of Christmas and dived in head first into a day of baking.  I do it every year and in a fit of what I will call holiday cheer, I make cookies.  Lots of cookies.  Usually this results in very happy friends, family and coworkers and one giant mess in my kitchen.  This year held two surprises though.  One, my kitchen was not a mess afterwards.  Flour did not cover my flour, walls and all my counters and somehow dishes only took 20 minutes tops.  I'm still not 100% sure how I managed that, but I chalk that up to me growing up and becoming a mature adult. (ha!)  And secondly, I love meringues.

I don't know what took me so long to come to that realization but by noon on Monday, I had eaten 7.  I'm not proud of this.  I am also, apparently, completely powerless when it comes to meringues.  Or, to put a much less fattening spin on the topic, these meringues are that good.  First off, just look how pretty they are.  All whippy and peaked.  And then you pick one up and they're light as air (which ties into how you can convince yourself that it's ok to eat more than 8 in one day...)  And then you bite into this puff of toasted, stale Peep-like sugary  concoction and I know that doesn't sound delicious, but it is. And the next thing you know, you've put 9 down your gullet and your hankering for number 10.  Damn, I want another one...

They're easy-peasy to make too, which if you're me is the scary part about this.  Now I can have meringues whenever I want.  You just put your KitchenAid on and start whipping the whites, then pour in some salt and vanilla, followed by small additions of sugar.  Once you got your peaks, you get to fold in yummy goodness (aka-mini chocolate chips and chopped cashews) and plop they go onto a cookie sheet, into the oven and 25 minutes later, these come out.  Bam.  One goes into your mouth, followed by two, three and four and then you just resign yourself to the fact that it's officially the holidays and you'll try to be skinny come January... More cookie recipes to come!  I just need to go work out first.  Happy Holidays!

Chocolate Chip Meringues
A la the Smitten Kitchen

The one thing I didn't do was to chop up the mini chocolate chips.  I have already gone back and forth about this in my head.  At the moment, I am liking the fact that they kind of big in there, not just a chocolaty swirl all through.  But that could be a good thing too.  My best solution?  Chop half, leave the other mini chips whole.  Also, if you start thinking about all the other wonderful things you could shove into a meringue, you are not alone.  I want to make batches with peanut chips, toffee bits and that yummy orange stuff inside of Butterfingers, aka Chick-O-Sticks.  If any of it ever happens, I'll let you know.

Also, I did not have any cream of tartar on hand.  You only need 1/8 tsp of it.  Little known fact, baking powder is 1/4 tsp. baking soda and 5/8 cream of tartar.  Tada-  I just subbed in 1/4 tsp. of baking powder and as far as I can tell, it did what it was supposed to.  This will make about 2-3 dozen.

2 egg whites, room temp
1/4 tsp. salt
1/4 tsp. baking powder
1 tsp. vanilla
scant 3/4 c. sugar
1/2 c. mini chocolate chips, some chopped if you wish
1/4 c. chopped pecans, or whatever kind of nut you have lying around

Preheat oven to 300°.  Line baking sheet with parchment paper.

In clean mixing bowl, whip egg whites till frothy.  Add salt, baking powder and vanilla, continue to whip until egg whites hold soft peaks.  In small additions, start adding in sugar, letting mixture whip a few seconds in between each addition.  Whip until stiff.  Gently fold in chocolate and nuts.  Spoon batter by rounded tablespoon onto a prepared baking sheet.  Bake in over for 25 minutes, till undersides are lightly tanned and cookies sound hollow.