Blueberry Lemon Paste
 

• 50 grams freeze-dried blueberries, preferably organic, or 20 grams freeze-dried blueberry powder, seedless, as an alternative
• 60 grams freshly squeezed lemon juice, warm
   

Blueberry Lemon Meringue Swirl
 

• 75 grams Blueberry Lemon Paste
• 250 grams superfine sugar
• 60 grams glucose syrup
• 100 grams fresh egg whites, at room temperature )

Blueberry Lemon Paste

• Start by processing 50 gram of freeze-dried blueberries in a food processor until it becomes fine powder. It's best to use organic blueberries for optimal flavor. Avoid over-processing to prevent a bitter taste. Processing for 10 to 20 seconds should leave you with approximately 20 gram of very fine blueberry powder. The remaining 30 gram should not be re-processed due to the risk of bitterness. This leftover can be added to yogurt, so don't discard it.
   
• Use a fine sieve to sift the blueberry powder, aiming to collect at least 20 grams of superfine blueberry powder. If you end up with  15 grams, that’s also fine; the key is to not re-process the leftovers to avoid a bitter taste. Try to eliminate most of the seeds. A few remaining seeds are not a problem, but it's best to remove as many as you can.
   
• Squeeze juice from one large lemon to get approximately 60 gram of lemon juice, which may require a bit more lemon. Use organic lemons if possible. Warm the juice gently over medium heat.
   
• Place the 20 gram of blueberry powder in a small, grease-free bowl. Pour the 60 gram of warm lemon juice over the blueberry powder and whisk until you form a smooth paste. Ensuring your hands and bowl are grease-free is crucial for successful preparation of the meringue. Set aside the Blueberry Lemon Paste for a minute while you gather the ingredients to make the Blueberry Lemon Meringue Swirl.

Blueberry Lemon Meringue Swirl
 

• Pick a saucepan that lets the stand mixer bowl sit comfortably on top without actually dipping into the water beneath. Pour in about 2 inches of water and heat it up until it’s just simmering. If the stand mixer bowl is too small and ends up touching the bottom of the saucepan, no worries—just warm up the mix in a separate mixing bowl and then transfer it into the stand mixer bowl to whip it up.
   
• Bakers note: In this recipe I use glucose syrup it is used for shine, smoothness, and a stable texture. If you cannot find glucose syrup, you can use light corn syrup. However, light corn syrup is much sweeter and thicker, which can slightly alter the texture of your icing. So, if you’re aiming for a perfect glossy finish, glucose syrup is the best option.
   
• Place 250 grams of white sugar, 75 grams of the Blueberry Lemon Paste, 60 grams of glucose, and 100 grams of egg whites in a grease-free bowl of a stand mixer.
   
• Place the bowl over a pot of simmering water, gently stirring with a clean whisk just enough to keep the mixture moving. You’re aiming to warm the mixture to dissolve the sugar. Using a digital thermometer is advisable to monitor the temperature. At 40°C (104°F), the sugar should dissolve within 3 -5 minutes. If you don’t have a thermometer, test the mixture by dipping a clean finger into it; the sugar should be fully dissolved, and the mixture should feel nice and warm to the touch.
   
• Baker's Note:  Before you start whipping up this Blueberry Lemon Meringue Swirl: For the most beautiful results, go for a medium to medium-high speed on your mixer—this will give you that divine texture that's both light and holds its form, perfect for piping. Have your piping bags all set before you begin. This meringue is at its dreamiest when it’s fresh, so you’ll want to pipe it onto your cupcakes right away to capture that gorgeous swir. If you're spreading it over a pie or cake, remember that the blueberry powder tends to thicken things up. So, for that smooth, velvety finish, keep a close eye on your meringue as it whips, and stop once you've hit that sweet spot—just enough air to be luscious, but still supple for spreading. This way, you'll ensure your treats are not just tasty, but also bakery-beautiful.
   
• As soon as the sugar is 100% dissolved. Remove the bowl from the pan and place it onto the stand mixer. Using the whisk attachment, whip on medium high speed until it is fluffy and reaches medium peaks, 3 to 5 minutes. do not overwhip or it become overly thick.
   
• This recipe will make approx 500 grams of Blueberry Lemon Meringue. Once whipped, expect to have enough meringue to generously top 12 to 16 cupcakes, depending on the size and desired amount of swirl. 
   
• For maximum freshness and deliciousness, use immediately.