Ingredients

Instructions

Step 1

Prepare the Albumin Mixture

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

Make the Swiss Meringue

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

Prepare the Cream

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

Assemble the Dessert

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

Indulge in the fluffy delight of these **blackcurrant meringues** by pairing them with a hot cup of tea or a chilled glass of lemonade for a refreshing complement. 🍋 Transform these meringues into an after-dinner showstopper by *drizzling melted chocolate* over them just before serving. The rich chocolate taste balances the tangy blackcurrant, ensuring every bite is a flavor explosion. 🍫 Invite some friends over for a delightful afternoon tea party, and impress them with a platter of these elegant meringues. Add a bowl of fresh berries on the side to enhance the fruity theme and bring color to your table. 🫐 🍓

Equipment

Variations

Give a twist to your meringues with these **gluten-free** and **vegan** alternatives! For a gluten-free version, simply follow the original recipe as it's naturally gluten-free. To make it **vegan-friendly**, use aquafaba (the liquid from a can of chickpeas) as a substitute for albumin. Add a little cream of tartar to stabilize the mix and follow the same meringue-making process. 🌱 Switch up the flavors by adding **lemon zest** or a pinch of **vanilla extract** to the meringue for an extra zing that pairs well with the blackcurrant. The surprise of these hints will leave a *lasting impression* on anyone lucky enough to try them! 🍋

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.

Nutrition facts

Blackcurrant Meringue with Cream Recipe
Recipe Yield:10 servings
Calories:Approximately 135 calories per serving
Calories (Min - Max):120 - 150
Total Fat:6g
Saturated Fat:4g
Protein:2g
Total Carbohydrate:20g
Total Sugars:19g