# What You Need:
→ Meringue Base
01 - 4 large egg whites, room temperature
02 - 1 cup superfine sugar
03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon salt
→ Flavor and Swirl
05 - 2 tablespoons freeze-dried blackcurrant powder, finely ground
06 - 1 teaspoon fresh lemon juice, optional
# How to Make It:
01 - Preheat oven to 225°F. Line two baking sheets with parchment paper.
02 - In a clean, dry bowl, whisk egg whites and cream of tartar on medium speed until foamy.
03 - Add sugar one tablespoon at a time while whisking continuously until stiff, glossy peaks form.
04 - Beat in salt and lemon juice if using until fully incorporated.
05 - Gently fold in 1 tablespoon of blackcurrant powder using a spatula, creating a marbled effect while preserving airiness.
06 - Using a spoon or piping bag, scoop or pipe meringues onto prepared trays, spacing each piece 1 inch apart.
07 - Dust the tops of meringues with remaining blackcurrant powder for enhanced color and flavor intensity.
08 - Bake for 1 hour 30 minutes until meringues are crisp and lift easily from parchment paper.
09 - Turn off oven and allow meringues to cool inside with door slightly ajar for at least 1 hour.
10 - Transfer cooled meringues to an airtight container to maintain crispness and texture.
