Black Currant Meringues (Printer View)

Delicate meringue cookies with vibrant blackcurrant swirl—crisp, light, and naturally gluten-free.

# Components:

→ 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 & Swirl

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

# Method:

01 - Preheat the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, whisk the egg whites and cream of tartar on medium speed until foamy.
03 - Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture forms stiff, glossy peaks.
04 - Beat in the salt and lemon juice if using.
05 - Gently fold in 1 tablespoon of blackcurrant powder to marble the meringue, taking care not to deflate the mixture.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared trays, spacing them 1 inch apart.
07 - Dust the tops with the remaining blackcurrant powder for extra color and flavor.
08 - Bake for 1 hour 30 minutes, or until the meringues are crisp and lift easily from the parchment.
09 - Turn off the oven and let the meringues cool inside with the door slightly ajar for at least 1 hour.
10 - Store in an airtight container to maintain crispness.

# Expert Advice:

01 -
  • They're lighter than air but taste like actual fruit, not some artificial flavor masquerading as dessert.
  • Egg whites, sugar, cream of tartar, and a whisper of blackcurrant powder—that's it, making them naturally gluten-free and dairy-free without tasting like a compromise.
  • They keep for days in an airtight container, so you can make a big batch and feel accomplished all week.
02 -
  • Even a tiny drop of egg yolk will prevent your whites from whipping up properly—I learned this the hard way when one meringue batch stubbornly refused to become fluffy no matter how long I beat it.
  • Don't skip the oven cooling step, even though it feels like forever; rushing it with the door closed will trap steam and create soggy, cracked meringues instead of the crispy cloud you're after.
03 -
  • If your blackcurrant powder seems coarse, sift it through a fine mesh before using to ensure it marbles smoothly and dusts evenly.
  • For a more dramatic swirl, reserve an extra teaspoon of blackcurrant powder and fold it in at the very end for ribbons of color, though this requires a gentler hand to avoid deflating the meringue.
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