Ingredients
- 2½ cups fresh blueberries (reserve ½ cup for serving)
- ½ cup cold water
- ½ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 3 egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- ¾ cup granulated sugar
- pinch of kosher salt
- 1½ cups cold heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
Preparation
Blueberry Sauce
Combine 2 cups berries, water, sugar, and lemon juice in a small pan. Bring to boil, then reduce to low and simmer about 1 minute.
Mix cornstarch and water in small bowl and stir into berries. Simmer 1–2 minutes over low heat, until thick and syrupy. Cool thoroughly before assembling parfaits.
Meringue Cookies (*see note)
Yield: approximately 24 (2-inch) cookies
Heat oven to 225°F and line 2 rimmed baking sheets with parchment.
Add egg whites, vanilla, cream of tartar, and salt to the very clean glass or metal bowl of an electric mixer. Using a whisk attachment on low speed, combine whites until foamy.
Increase speed to high. Add sugar slowly, 1 tablespoon at a time, until each is incorporated and the mixture is thick/shiny with stiff peaks.
Scoop about 2 tablespoons of meringue to form little rounds on parchment (about 12 on each sheet), using the spoon to form little peaks and valleys.
Bake 1 hour then turn off heat but DON’T open the door. Allow to sit in oven 1 more hour, then remove. Store unused meringues in a tightly sealed container.
Whipped Cream
Use an electric mixer to whip cream, vanilla, and sugar until soft peaks form.
To assemble parfaits, start with a layer of cream, then crumbled meringue cookies, then blueberry sauce. Finish with a dollop of whipped cream, fresh berries, and a sprig of mint.
About this recipe
*Note: Feel free to use ready-made meringues from grocery or specialty stores.
Paired with Tokaj-Hetszolo 2015 Late Harvest White
