Black Currant Meringues (Print Version)

Delicate meringue cookies with tangy blackcurrant swirl—crisp, light, and naturally sweet.

# Components:

→ 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 blackcurrant powder, freeze-dried and finely ground
06 - 1 teaspoon lemon juice, optional

# Directions:

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 one 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 of blackcurrant powder using a spatula, creating a marbled effect without deflating the mixture.
06 - Using a spoon or piping bag, scoop or pipe meringue portions onto prepared baking sheets, spacing them 1 inch apart.
07 - Sprinkle remaining blackcurrant powder over the tops of each meringue 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 door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.

# Expert Advice:

01 -
  • They're virtually impossible to mess up once you understand the egg white trick, which means you'll actually make them again.
  • That tart-sweet blackcurrant flavor hits different on meringues—it's unexpected enough to impress people without requiring any real baking skill.
  • At under 30 calories each, you can eat guilt-free handfuls without feeling like you've derailed your day.
02 -
  • Even a microscopic smidge of egg yolk in your whites will sabotage everything—separate them carefully over a small bowl first, then transfer to your mixing bowl once you're certain they're pure.
  • Humidity is the enemy of meringues; if you live somewhere very damp, bake on a dry day and store with a silica packet in the container to maintain crispness.
03 -
  • If you don't have blackcurrant powder, you can make a quick substitute by grinding freeze-dried blackcurrants in a spice grinder or food processor until powdery.
  • The marbling effect looks most dramatic if you fold in the powder unevenly, creating distinct swirls rather than uniform color throughout.
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