Black Currant Meringues (Printable Version)

Delicate crisp meringues with tangy blackcurrant swirls—light, airy, and naturally sweet.

# What You Need:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar (200 g)
03 - 1/4 tsp cream of tartar
04 - 1/4 tsp salt

→ Flavor & Swirl

05 - 2 tbsp blackcurrant powder (freeze-dried, finely ground)
06 - 1 tsp fresh lemon juice (optional)

# Steps:

01 - Preheat oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until foamy.
03 - Gradually add sugar, 1 tablespoon at a time, continuing to whisk until stiff, glossy peaks form.
04 - Fold in salt and lemon juice (if using) until evenly distributed.
05 - Gently fold 1 tablespoon blackcurrant powder through meringue to create marbled pattern. Avoid overmixing to prevent deflation.
06 - Drop or pipe meringue onto prepared baking sheets, spacing 1 inch apart.
07 - Lightly dust tops with remaining blackcurrant powder for enhanced color and flavor.
08 - Bake for 1 hour 30 minutes until meringues are crisp and release easily from parchment.
09 - Turn off oven and leave meringues inside with door slightly ajar for at least 1 hour to prevent cracking.
10 - Transfer to airtight container to maintain crisp texture until serving.

# Expert Advice:

01 -
  • They look like something from a French patisserie but require zero fancy techniques
  • The tangy blackcurrant cuts through all that sugar in the most surprising way
  • They keep for weeks, so you can have elegant desserts ready at a moments notice
02 -
  • Any grease or egg yolk in your bowl will prevent the whites from whipping, so use glass or metal and make sure everything is scrupulously clean
  • The meringues might feel slightly soft when they first come out of the oven but will crisp up as they cool
03 -
  • Superfine sugar dissolves faster, but if you only have regular sugar, pulse it in a food processor for thirty seconds first
  • Test if your meringues are done by lifting one gently, it should release cleanly from the parchment without leaving any sticky residue
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