- 3 egg whites
- 170g sugar
- 40ml water
- 100g blueberries
- 50g cream cheese
- 50g ricotta
- 60g icing sugar (or less/more, to taste)
Notes: I used a combination of ricotta and cream cheese as I had some ricotta ‘leftovers’. You can
replace ricotta in this recipe with additional cream cheese if desired.
I decided to make Italian meringue for this recipe, but if you don’t want to bother with sugar syrup, go
French with egg whites and icing sugar.
Preheat the oven to 100C. Place sugar and water in a saucepan over a low heat. Stir continuously
without boiling until sugar is completely dissolved. Slightly bring to a boil. Brush the rims of the pan
with a brush dipped in cold water to remove and dissolve any syrup that is drying into crystals on
the inside of the pan.
Boil to “soft-ball” stage – a little blob of syrup should be soft and hold its shape). This should take
2-4mis, or use candy thermometer for more accurate results. Do not stir the boiling syrup, as you
might end up with a crunchy mess instead. If crystals start to form, brush them off with watered
brush. Remove from heat and cool slightly. Place egg whites into a bowl.
Whisk egg whites until stiff. Gradually add the syrup, whisking continuously.
Beat for about 3-5mins – the meringue should be very firm and glossy. Spoon the meringue in a
piping bag and pipe onto the baking tray. Place in the oven and bake for about 3 hours on 100C.
Wedge the oven door ajar with a wooden spoon handle to maintain low temperature for a long time.
Prepare the blueberry cream. Mash blueberries on a plate before transferring them into saucepan.
Add the icing sugar and bring to boil. Cook, stirring, for about 5mins.
Pour the blueberries to the strainer, mash the pulp through. Cool.
In a separate bowl, beat cream cheese until light and fluffy. Add ricotta, beat until combined (be
careful not to overbeat). Add strained blueberries.
Mix until well-combined. Assemble the meringues.