Walnut Blueberry Meringue Crisp

If you follow me on Instagram, you saw the teaser for this dessert that I developed for the I Heart Walnuts Contest. Even though I didn’t win the contest, I think this recipe is a real winner!

Made with dried wild blueberries, it’s crispy and chewy which makes everyone happy. And just 4 ingredients!!!! Which means you can whip up this perfectly delectable treat without dirtying a sink full of bowls, cups, spoons and spatulas.

Even though that scary word “meringue” is in the title, there is no whipping of egg whites to stiff peaks. This is the easiest meringue you will ever make.

I’m going to ask you to get out your kitchen scale. Since a cup of walnuts can vary so much depending on what you have on hand (halves, pieces, or a mix of the two) and powdered sugar can get packed down, the most accurate way to measure our two main ingredients is by weight.

I now invite you to tie on your apron, preheat your oven and get ready to swoon…

Walnut Blueberry Meringue Crisp

Walnut Blueberry Meringue Crisp

Makes 8-12 Servings


300 grams ground walnuts

300 grams powdered sugar

2 egg whites

1/4 cup dried wild blueberries


Preheat oven to 400°F. Line a baking sheet with parchment or a Silpat.

Add ground walnuts and powdered sugar to a food processor. Pulse a few times. Add egg whites and pulse again until well combined. Stir in the blueberries.

Scoop the batter onto your prepared baking sheet, flatten and shape as desired into a circle or rectangle.

Bake for 10-15 minutes until golden and crispy.


If you’re starting with walnut halves or pieces, weigh out the walnuts and then add them to the food processor alone and process until ground. They don’t need to be ground to a superfine flour, but enough so that they can form a nice dough.

If you want to make individual crisps, make circles that are 4-6 inches in diameter. You will need to reduce the baking time. I recommend checking them after 5 minutes.

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