Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Summer currant meringues

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Summer currant meringues

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 1 hour 4 minutes
    • Total time: 2 hours, plus cooling

    Serves: 6


    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 


    1. 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.

    2. 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.

    3. 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. LH

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


    Average user rating

    4 stars