Delicate, crisp meringue cookies swirled with tangy blackcurrant powder—light, airy, and naturally gluten-free.
# Ingredient List:
→ 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 the oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, whisk the egg whites and cream of tartar on medium speed until foamy.
03 - Add the sugar 1 tablespoon at a time while whisking continuously until the mixture forms stiff, glossy peaks.
04 - Beat in the salt and lemon juice if using.
05 - Gently fold in 1 tablespoon of blackcurrant powder to marble the meringue, being careful not to deflate the mixture.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared trays, spacing them 1 inch apart.
07 - Dust the tops of each meringue with the remaining blackcurrant powder for enhanced color and flavor.
08 - Bake for 1 hour 30 minutes, or until the meringues are crisp and lift easily from the parchment.
09 - Turn off the oven and let the meringues cool inside with the door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness.
