Blackcurrant meringue

Blackcurrants usually taste like jam when heated. Adding citric acid keeps the flavour fresh.

Makes 1100g.

Blackcurrant meringue

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egg whites



icing sugar



citric acid






blackcurrant coulis

Preparation method

  • Beat the egg whites until soft peaks start to form and then add the icing sugar and citric acid.
  • Beat again until soft peaks start to form.
  • Heat the sugar and blackcurrant coulis up to 115°C and then quickly pour onto the egg white mixture.
  • Beat at medium speed until the mixture starts to form soft peaks again.
  • Pipe into the desired shape.
  • Scorch with a kitchen blowtorch.

Serving suggestions

  • With this recipe, the meringues can also be dried in the oven at 79°C for six hours on a low fan speed with the door of the oven left open.
  • Delicious used in desserts with white chocolate, sponge cake, and yoghurt.
  • Perfect for an adaptation of Schwarzwalder Kirschtorte (Black Forest gâteau).
  • You can also use this meringue for finishing cakes. Heat the syrup to 118°C and serve the same day.

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