Black Currant Meringues (Printable Version)

Crisp, airy meringues with tangy blackcurrant swirls. Naturally gluten-free and delightfully light.

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon salt

→ Flavoring

05 - 2 tablespoons freeze-dried blackcurrant powder, finely ground
06 - 1 teaspoon fresh lemon juice, optional

# How-To Steps:

01 - Preheat oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, whisk egg whites and cream of tartar on medium speed until foamy.
03 - Gradually add sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form.
04 - Beat in salt and lemon juice if using.
05 - Gently fold one tablespoon of blackcurrant powder into meringue to create marble effect, being careful not to deflate mixture.
06 - Using spoon or piping bag, scoop or pipe meringue portions onto prepared trays, spacing one inch apart.
07 - Sprinkle remaining blackcurrant powder over meringue tops for enhanced color and flavor.
08 - Bake for one hour thirty minutes until meringues are crisp and lift easily from parchment.
09 - Turn off oven and allow meringues to cool inside with door slightly ajar for at least one hour.
10 - Transfer cooled meringues to airtight container to maintain crispness.

# Expert Advice:

01 -
  • They're lighter than air and stay crisp for days, which means you can actually bake ahead without stress.
  • Black currant powder gives you a flavor punch that tastes expensive without complicated techniques.
  • Naturally dairy-free and gluten-free, so they work for almost every dietary preference at the table.
02 -
  • A single drop of egg yolk will ruin your egg whites—use a clean separator or crack each white into a small cup first, then add it to the bowl, so one mistake doesn't waste the batch.
  • The meringue must reach stiff, glossy peaks; if it looks fluffy but collapses, you haven't whipped it enough and it won't bake properly.
03 -
  • Room temperature egg whites whip faster and fuller than cold ones, so patience at the start pays off in a better meringue.
  • If you're marbling the powder, fold it in gently in a figure-eight pattern so you get streaks instead of an even color—it looks more intentional and beautiful.
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