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  1. Preheat the oven to 120°C (not suitable for convection ovens). Whip the egg whites in a bowl (both must be absolutely clean and fat-free!) with the whisks of the hand mixer until fluffy. Add ¼ tsp salt and continue beating until glossy peaks form. Beat in 200g sugar until the egg whites are stiff. First add 175g sugar and starch, then 1 teaspoon vinegar.

  2. Line two baking sheets with baking paper. Use tablespoons to spoon out 4 mounds of egg white from the egg white mixture onto each baking sheet and place both at the same time on the lower and upper rails in the oven and bake for approx. 75 minutes. Replace the trays halfway through the baking time. If the meringues are not crispy on the outside after baking, switch off the oven and leave the meringues to dry in the warm oven for about 1 hour. Remove from the parchment paper and let cool completely on wire racks.

  3. Before serving, mix the currants with 60g sugar and let stand for about 10 minutes. Stir occasionally until the sugar has dissolved. Whip the cream until stiff and add a little sour cream if you like. Using the back of a tablespoon, lightly indent the tops of the meringues. Spread the cream and berries evenly on top and serve immediately.

From Living at Home - August 2010 issue


For 8 pieces

Preparation 40 minutes (plus baking and cooling time)

Baking time 135 minutes


  • 250ml egg whites (from 6-8 eggs) at room temperature

  • ¼ tsp salt

  • 435 g fine sugar

  • 20g starch

  • 1 tsp apple cider vinegar

  • 750 g black and red currants

  • 400 ml whipping cream (well chilled!)

  • 2 teaspoons sour cream (optional)

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