Black Currant Meringues (Print Version)

Light crisp meringues with vibrant tangy blackcurrant swirls for an elegant gluten-free treat.

# What You'll Need:

→ Meringue Base

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

→ Flavor and Swirl

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

# How to Make It:

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 superfine sugar, 1 tablespoon at a time, whisking continuously until stiff, glossy peaks form.
04 - Beat in salt and lemon juice if using.
05 - Gently fold in 1 tablespoon blackcurrant powder to create a marble pattern, preserving the volume of the mixture.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared baking sheets, spacing them 1 inch apart.
07 - Dust the tops of each meringue with remaining blackcurrant powder for enhanced color and flavor.
08 - Bake for 1 hour 30 minutes until meringues are crisp and lift easily from parchment paper.
09 - Turn off oven and allow meringues to cool inside with the door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.

# Additional Tips::

01 -
  • They're crisp on the outside, practically weightless on your tongue, and taste like you spent hours perfecting them when really you just need patience and an oven.
  • Blackcurrant powder gives you that sophisticated tartness without any of the moisture that fresh fruit would add, keeping your meringues crackling perfect.
  • Naturally gluten-free and dairy-free, so you can serve them to almost anyone without apologies or substitutions.
02 -
  • A single drop of egg yolk will ruin your entire batch—use three clean bowls if you're separating eggs, and crack them into a small bowl first before transferring the white to your mixing bowl, so one mistake doesn't waste everything.
  • The cream of tartar and lemon juice are not optional for beginners; they're insurance against your meringues weeping or collapsing, so don't skip them trying to simplify.
03 -
  • If your egg whites aren't at room temperature, sit them out for 20 minutes before starting—cold eggs will add 10 to 15 minutes to your whisking time and still might not whip as voluminously.
  • The moment you stop whisking after adding all the sugar, the meringues are at their peak—over-whisking will actually break down the structure and cause weeping, so set a timer and trust it.
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