Black Currant Meringues (Printable)

Crisp meringues with a tangy blackcurrant swirl, light and bursting with flavor.

# What You’ll Need:

→ Meringue

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 freeze-dried blackcurrant powder, 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 - Add sugar 1 tablespoon at a time while whisking continuously until stiff, glossy peaks form.
04 - Beat in salt and lemon juice if using.
05 - Gently fold in 1 tablespoon blackcurrant powder to marble the meringue without deflating.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared trays, spacing 1 inch apart.
07 - Dust tops with remaining blackcurrant powder for enhanced color and flavor.
08 - Bake for 1 hour 30 minutes until crisp and lifting easily from parchment.
09 - Turn off oven and allow meringues to cool inside with door slightly ajar for at least 1 hour.
10 - Transfer to airtight container to maintain crispness.

# Expert Tips:

01 -
  • They're impossibly light and crispy, shattering on your tongue with bursts of tangy fruit flavor that feels elegant without pretense.
  • Completely dairy-free and gluten-free, so you can share them guilt-free with almost anyone at the table.
  • They look stunning in a box or on a plate, and people always ask for the secret ingredient when they taste that blackcurrant tang.
02 -
  • Even one drop of egg yolk in your whites will prevent them from whipping up—I learned this the hard way with a bowl of waste and regret, so crack eggs separately and add each white only after you're certain it's clean.
  • Humidity is the enemy of meringues; make these on a dry day if possible, because moisture in the air can make them sticky and refuse to crisp up no matter how long they bake.
03 -
  • If your meringues start to brown at all, your oven is too hot—invest in an oven thermometer because many ovens run several degrees hotter than they claim, which is the difference between pale and crispy versus golden and wrong.
  • Save this recipe for a day when you have extra egg whites hanging around from another recipe, because it feels like you're using something you would have discarded.
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