Blueberry Meringues

Directions

1. 1
   In an electric mixer bowl, combine egg whites and cream of tartar.
2. 2
   Beat at high seed until egg whites are foamy. Gradually add sugar and continue beating until egg whites are very stiff and glossy, but not dry.
3. 3
   Fold in blueberries.
4. 4
   Line baking sheets with brown paper.
5. 5
   Drop meringue by spoonfuls onto paper about 2 inches apart.
6. 6
   Bake at 275° for 40 minutes or until firm but not browned.
7. 7
   Yields about 2 dozen.