Serves: Makes 6 dozen
Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add Blueberry Sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form, beat in vanilla extract.
Line 2 sheet pans with parchment paper. Place a medium fluted piping tip into a pastry bag; with a pastry brush paint equally spaced lines with the food gel on the inside of the bag before scooping meringue in. With a circular motion , gently pipe out an 1 ½ inch sized cookie. Continue to pipe out cookies ½ inch apart until batter is used up.
Bake both sheet pans for 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled. Eat individually or as an option, create a sandwich by placing Blueberry Jam between 2 cookies and serving immediately.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.