Ingredients
Meringue
Cream
Instructions
Step 1
Start by *dissolving the albumin* in the warm water. Make sure to mix it well and then let it sit for *10 to 15 minutes* until it's fully activated.
Step 2
Add the blackcurrant puree to the albumin mixture. Use an immersion blender to blend it well. Once combined, *gradually add the sugar*, blending continuously to form a smooth mixture.
Next, create Swiss meringue by beating the mixture over a double boiler until the sugar dissolves and the meringue is smooth and glossy. Pipe this meringue into molds and dry them in the oven at *140-160°F (60-70°C)*, leaving the door slightly ajar to allow moisture to escape.
Step 3
In a mixing bowl, combine the cream cheese, heavy cream, and blackcurrant puree. Beat the mixture until it forms *stiff peaks*. This will ensure a stable and fluffy texture for the cream filling.
Step 4
Once the meringues are dry and firm, take them out of the oven and let them cool. Fill the meringue shells with the prepared cream mixture. You can serve them right away or chill them slightly for a more refreshing treat.
Servings
Equipment
Essential for achieving those perfect stiff peaks in your meringue. Tip: Start on a lower speed and gradually increase to avoid splashing!
Allows you to shape your meringue elegantly. Use a star tip for a beautiful finish.
To mix the blackcurrant puree and albumin smoothly for the perfect meringue base.
Line it with parchment paper to prevent sticking and ensure even drying.
Variations
Faq
- What if I don't have an electric mixer?
You can use a whisk, but it may take significantly longer to achieve stiff peaks. Make sure you’re prepared for a bit of an arm workout!
- How do I know when the meringue is done drying?
The meringue should easily lift off the parchment paper without sticking and feel dry to the touch.
- Can I use a different kind of berry puree?
Absolutely! Feel free to experiment with different berry flavors like raspberry or blueberry. Just ensure it’s blended smoothly.
- What temperature and time adjustments should I make if my meringue cracks?
If your meringue cracks, lower the oven temperature slightly and extend the drying time, as this could be a sign of baking too fast.
- What are some creative presentations for serving?
Consider piping meringue nests and filling them with blackcurrant cream for a more structured dessert. Garnish with fresh mint leaves for a touch of elegance.
- Can I store leftover meringues?
Yes, store dried meringues in an airtight container at room temperature for up to two weeks. Avoid humid environments to preserve their crisp texture.