Black Currant Meringues (Print Version)

Delicate meringue cookies swirled with tangy blackcurrant powder for a light, crisp treat.

# 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

# How to Make It:

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 mixture forms stiff, glossy peaks.
04 - Beat in salt and lemon juice if using.
05 - Gently fold in 1 tablespoon blackcurrant powder to create marble effect, being careful not to deflate the meringue.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared baking sheets, spacing them 1 inch apart.
07 - Sprinkle remaining blackcurrant powder over meringue tops 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 cool meringues inside with door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.

# Expert Tips:

01 -
  • They're naturally gluten-free and dairy-free, so you can serve them without the dietary disclaimer dance.
  • The blackcurrant powder creates this gorgeous speckled look that makes them feel homemade in the best way, not store-bought sterile.
  • One batch yields 24 cookies for minimal effort, and they stay crisp for days in an airtight container.
  • At 28 calories each, you can justify eating three while pretending you're being reasonable.
02 -
  • The oven temperature matters—a conventional oven that runs hot can bake these too fast and create browning instead of crispness, so use an oven thermometer if you've had trouble before.
  • Any trace of egg yolk or fat in your whites will prevent them from whipping properly, so it's worth the extra 30 seconds to separate eggs carefully over a separate bowl.
  • Blackcurrant powder is distinctly tart and bright—if you can't find it, freeze-dried raspberries blended into powder make a surprisingly good substitute, though the flavor profile shifts slightly.
03 -
  • Invest in an oven thermometer because a single degree or two difference can change whether you end up with crispy meringues or ones with slightly tacky centers.
  • If you're making these in humid weather, add an extra 15 minutes to the baking time and crack the oven door slightly earlier to help them dry fully.
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