Black Currant Meringues Delight (Printer-friendly)

Delicate meringues featuring a tangy blackcurrant swirl, light and bursting with deep fruity flavor.

# Ingredient List:

→ 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

→ Flavor and Swirl

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 mixing bowl, whisk egg whites and cream of tartar on medium speed until foamy, approximately 2 minutes.
03 - Add superfine sugar one tablespoon at a time while whisking continuously until stiff, glossy peaks form.
04 - Beat in salt and lemon juice if using until fully incorporated.
05 - Gently fold in 1 tablespoon blackcurrant powder using a spatula, creating a marbled effect while preserving volume.
06 - Using a spoon or piping bag, portion meringue onto prepared baking sheets, spacing each approximately 1 inch apart.
07 - Dust meringue tops with remaining blackcurrant powder for enhanced color and flavor intensity.
08 - Bake for 1 hour 30 minutes until crisp and lifting cleanly from parchment paper.
09 - Turn off oven and cool meringues inside with door slightly ajar for minimum 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.

# Expert Suggestions:

01 -
  • They're impossibly light and crispy, practically melting on your tongue with a tart-sweet punch that catches you by surprise.
  • Naturally dairy-free and gluten-free without tasting like a compromise, perfect for guests with restrictions who deserve something genuinely delicious.
  • They look genuinely impressive with those purple swirls, yet they're surprisingly forgiving to make once you understand the technique.
02 -
  • Even a tiny drop of egg yolk will prevent your whites from whipping properly, so separate them carefully over a small bowl and discard any that slip in.
  • Humidity is your enemy with meringues; on damp days they may not crisp up fully, so if your kitchen is steamy, turn on the fan and make sure your oven stays closed during baking.
03 -
  • Bring your eggs to room temperature by leaving them on the counter for 20 minutes; this small detail makes whipping faster and gives you better volume.
  • If you're making these ahead for an event, bake them the day before and store in an airtight container—they'll be even crispier the next day.
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