Makes 12-15 meringues  We recently spotted a recipe in the Washington Post for Coffee-Dusted Blueberry Meringues and thought it would be a good way to use Dragonfruit Pineapple Jam we got from Gables Delight at the Vizcaya Village farmers market. The jam, a gorgeous magenta with crunchy black seeds and the tart tang of pineapple, turned the meringues into streaky pink little poufs. Note: We had to bake one hour longer than this recipe calls for. South Florida's humid conditions sometimes make meringues tricky, so adjust the baking time accordingly. Finished meringues should be firm on the outside, not soft and sticky.

This recipe was adapted from the Post's recipe, which was adapted from “Jam Bake: Inspired Recipes for Creating and Baking With Preserves” by Camilla Wynne. 

Preheat oven to 200 degrees. Line a large baking sheet with parchment. In a mixing bowl set over a pot of simmering water (don't let the bottom of the bowl touch the water), beat together the egg whites and sugar until the mixture is warm to the touch. Then transfer the bowl to the mixer and beat using the whisk attachment at high speed until the mixture is very stiff, about 5 minutes. Add the vanilla. Fold in the jam, leaving a few streaks. Scoop large spoonfuls of the meringue on mounds on the baking sheet. Bake for 2- 2 1/2 hours, until meringues are faintly browned on the sides. (You may need to bake longer – see baking notes above.) Turn off the oven and open the door slightly and let cool inside for about two hours. Gently peel off parchment and store airtight.