Blackcurrant Meringues
Servings Prep Time
4 people 20minutes
Cook Time
2hours
Servings Prep Time
4 people 20minutes
Cook Time
2hours
Ingredients
Instructions
  1. Put the blackcurrants in a pan with a very small amount of water (20-30ml at the most). Simmer these until they are soft and pulpy (5-10 minutes). Rub these through a sieve until you have a beautifully smooth blackcurrant puree. At this point you can add some icing sugar to taste. I personally prefer to go without as I like the contrast of the tart black currants against the very sweet meringue but you may prefer it all to be a bit sweeter. Leave to cool completely.
  2. Pre-heat the oven to 120C and line a baking tray with parchment paper. As fruit meringues can be stickier than normal meringue you may wish to also brush the paper with a tiny bit of sunflower oil.
  3. Beat the egg whites until they are thick, white and hold firm peaks. I use my kitchen aid mixer and it takes around 4-5 minutes to get to this stage. Keep beating, adding the caster sugar slowly (a tablespoon at a time is about right). You can stop when all the sugar is added and you have thick, glossy peaks. (You can test it by holding the bowl upside down over your head!)
  4. Add 3 tablespoons of the cool fruit puree to the mix and gently swirl through to create a marble effect. Spoon the mixture onto the tray in equal blobs (this mixture should make around 8).
  5. Bake for 90 minutes and then leave them in the oven when you turn it off. Remove when the oven has cooled down (they can be left overnight).