Black Currant Meringue Cookies (Print)

Delicate meringue cookies with a vibrant swirl of tangy blackcurrant—light as air and naturally gluten-free.

# What You 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 and Swirl

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

# Steps:

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 mixture forms stiff, glossy peaks.
04 - Beat in salt and lemon juice if using.
05 - Gently fold in 1 tablespoon of 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 trays, spacing them 1 inch apart.
07 - Dust tops with remaining blackcurrant powder for enhanced color and flavor.
08 - Bake for 1 hour 30 minutes until meringues are crisp and lift easily from parchment.
09 - Turn off oven and let meringues cool inside with door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.

# Top Tips:

01 -
  • They're impossibly light and crispy, yet somehow feel indulgent without a trace of guilt.
  • That tangy blackcurrant swirl is a total flavor surprise—nothing like the plain vanilla meringues most people expect.
  • Gluten-free and dairy-free, so you can serve them to almost anyone without apologies.
02 -
  • Any moisture in your bowl or on your utensils is meringue poison—I learned this the hard way when I tried to rush and grabbed a damp whisk, ending up with deflated sadness instead of pillowy clouds.
  • The low oven temperature seems counterintuitive, but it dries the meringues gently instead of baking them, which is exactly what you want for that shatter-in-your-mouth quality.
03 -
  • If you want a more intense blackcurrant swirl, reserve an extra tablespoon of powder and marble it through the meringue in broader strokes just before piping—it creates dramatic ribbons of color.
  • Room temperature egg whites are non-negotiable; set them on the counter while you prep everything else, and your meringues will thank you with better volume and stability.
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