Blueberry meringue cookies

A classic recipe with a twist! Blueberry juice concentrate adds the perfect zestiness and it also works as food colouring and  a stabiliser.

Ingredients (~80 cookies):

4 egg whites
180 g sugar 
2 tbs. blueberry juice concentrate
Pinch of salt 

Chopped pistachios (optional)

Method:

1. Separate egg whites from egg yolks. Keep egg yolks for a different recipe.
2. Add salt. Whisk until it gets foamy, then increase speed.
3. Gradually add sugar, tablespoon at a time while. Keep whisking till the mixture is firm and shiny. Make sure the sugar has dissolved.
4. Here you can choose either of two options: a) Divide the mass into two, add blueberry concentrate to one of the portions. Gently fold it in. Fill the mixture into a pastry bag, place the colours each on their own side so they don’t mix. b) Cover the inside of the pastry bag in blueberry concentrate. Then add in the meringue.
5. Heat the oven to 100C. Place parchment paper on the pan and pipe the cookies roughly 2.5 cm in wight and height. If you want sprinkle chopped pistachios on top.
6. Put in the oven for an hour, once the time is up turn the oven off, but do not open it! Let it cool down in the oven for an additional 2 hours.
7. Serve it right away or store it in an airtight container for up to two weeks.