Individual meringues with currant compote

Summer currant meringues

Name: Summer currant meringues
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 300 g blackcurrants; 200 g caster sugar; 3 egg whites; 250 ml double cream; ½ vanilla pod, seeds scraped out (or ½ tsp vanilla extract); Redcurrant sprigs, to decorate

Balance the intense sweetness of meringue with deliciously tart redcurrants.

3.5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Serves6
CourseDessert
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g blackcurrants
200g caster sugar
3 egg whites
250ml double cream
½ vanilla pod, seeds scraped out (or ½ tsp vanilla extract)
Redcurrant sprigs, to decorate

Preheat the oven to 110˚C, gas mark ¼. Line 2 baking sheets with baking parchment. Simmer the blackcurrants in a pan with 4 tbsp water for 6-8 minutes, until the fruit collapses, then stir in 50g sugar, until dissolved. Press 4 tbsp through a sieve to make a purée (discard the pulp). Set aside the purée and compote.
Using electric beaters, whisk the egg whites to stiff peaks, then add the remaining 150g sugar, a little at a time, whisking between each addition. Drizzle the 4 tbsp blackcurrant purée over the top and fold through once to marble slightly. Spoon 12 equal, swirling mounds onto the baking sheets. Cook for 1 hour 20 minutes to 1 hour 30 minutes, then remove from the oven and leave to cool.
Whisk the cream and vanilla seeds (or extract) to soft peaks, then use to sandwich together pairs of meringues. Splash over some blackcurrant compote (loosen with a little water, if needed) and add a few redcurrants for decoration.

Typical values per serving when made using specific products in recipe