Coffee Meringue Cookies with Blackberry Bourbon Compote Recipe

Prep:

Cook:

Serves: 5-7

The perfect light and airy dessert for those hot summer days.

Printer Friendly Recipe By author of Timber 2 Table

Summertime around here means blackberries. We love the cobblers, the pies, blackberry dumplings, tarts, you name it. I even use them in a sauce for grilled meat. But sometimes, after a long hot summer day, you just want something light and refreshing for dessert.

Plate the dessert by serving the cookies alongside ice cream with compote spooned over the top of both.

My daughter Michaela makes a spectacular baked meringue cookie. They are light and airy, snap and crumble when you break them, but melt in your mouth. My favorites are the coffee and brown sugar version she does from time to time. 

The cookies will be crisp and crumbly, light and airy, but melt in your mouth when you eat them.

To top the cookies, I make a simple blackberry bourbon compote to spoon over the cookies and a few scoops of ice cream. It makes for a light, fruity, and refreshing dessert, perfect on a warm summer evening. Save a few fresh berries to sprinkle over the top. 

Ingredients

Michaela's Coffee Meringue Cookies 

4 large egg whites
not even a speck of yolk

1 cup light brown sugar

2 tablespoons instant coffee crystals 

1/4 teaspoon cream of tarter

pinch of salt

 

Blackberry Bourbon Compote

3 cups blackberries

1 cup sugar

1 cup water

2 tablespoons Evan Williams Bourbon

pinch of allspice

pinch of salt


Cooking Instructions

These cookies take a bit to make and cook, but they are worth it. Start by beating the egg whites in a mixer until they begin to froth. Slow the mixer and add cream of tarter and pinch of salt. Speed mixer back up and beat until creamy. Slow the mixer to low and slowly sprinkle in sugar and coffee crystals. Beat on high until the egg whites are a stiff foam and will hold a peak at the end of the beater.

Beat the meringue mixture till it forms and holds stiff peaks.

Fill a zip-style bag with the corner snipped out or pastry piping bag and squeeze the mixture onto a parchment-paper-lined baking sheet. Squeeze the cookie out in a swirl pattern like soft serve ice cream.

Pipe the cookies onto a parchment lined cookie sheet.

Bake the cookies at 200 degrees Farenheight for 1 hour 50 minutes. If you have more than one tray on separate shelves, rotate them halfway through the cooking time. 

Allow to cool before removing the cookies from the pan.

While the cookies bake, combine all the compote ingredients in a medium saucepan. Over medium heat, bring the mixture to a simmer, stirring often. Reduce heat and allow the mixture to simmer for 20 minutes or until it starts to thicken slightly. Stir often to prevent sticking.

Combine the compote ingredients and simmer till the syrup thickens.

 

Plate the dessert by placing a few cookies alongside some good vanilla ice cream and spooning over the blackberry compote. Garnish with fresh blackberries and a few mint leaves if desired. 

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