Step 1

Put the blueberries in a bowl with powdered sugar and let them soak for about 30 minutes. 

Step 2

In another bowl, beat the heavy cream with a mixer until it forms peaks, then add the vanilla extract and blueberries. Mix until the blueberries break, or you see that the heavy cream starts to get purple.

Step 3

To build the “Merengón”, open the meringues with the help of a serrated knife and fill them with the blueberry heavy cream. As if it were an ice-cream sandwich.

Step 4

Once done, you can decorate the Merengón with the left-over berries and put the other half of the meringue to cover the cream.

Ingredients for the Meringue

2 egg whites
60 g of powdered sugar
½ teaspoon vanilla extract

Step 1

With the help of a mixer, whip the egg whites to stiff peaks (they should be white and very fluffy). Slowly add the previously sifted powdered sugar while beating together with the vanilla extract. When you have all your ingredients mixed together, transfer the mix to a pastry bag.

Step 2

Form the meringues in the desired shape on a silicone mat or parchment paper, then bake them at 120c for 90 minutes (about 1 and a half hours) to get the perfect crunch and softness.

Step 3

When the surface of the meringues is dry, theyre ready to take out of the oven and cool on a metal rack!