Black Currant Meringues (Printable)

Delicate crisp meringues with tangy blackcurrant swirls—light, airy, and naturally gluten-free.

# What You 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

→ Flavor and Swirl

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

# How-To:

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 until fully incorporated.
05 - Gently fold in 1 tablespoon blackcurrant powder to create a marbled effect, preserving the volume and airiness of the mixture.
06 - Using a spoon or piping bag, portion meringue onto prepared baking sheets, spacing each mound 1 inch apart.
07 - Dust the surface of each meringue with remaining blackcurrant powder for enhanced color and flavor intensity.
08 - Bake for 1 hour 30 minutes until meringues are crisp and release easily from parchment paper.
09 - Turn off oven and allow meringues to cool inside with door slightly ajar for a minimum of 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness and prevent moisture absorption.

# Expert Advice:

01 -
  • Light and Airy: Only 28 calories per meringue.
  • Naturally Dietary Friendly: Both gluten-free and dairy-free.
  • Vibrant Flavor: The tangy blackcurrant powder perfectly balances the sweet meringue.
  • Elegant Presentation: Beautiful marbled appearance that looks professional but is easy to achieve.
02 -
  • Always use room temperature egg whites for better aeration.
  • Whisk sugar in very slowly to ensure it dissolves and creates a stable structure.
  • Keep the oven door closed during baking to prevent temperature fluctuations.
  • Cooling in the oven with the door ajar prevents the meringues from cracking.
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