Meringue with currants

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Whisk the egg whites and salt with the whisk of the hand mixer until stiff, adding sugar. Continue beating the beaten egg whites until the sugar has dissolved. Place 12 flat heaps of beaten egg whites on a baking tray lined with baking paper. Dry the meringue in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for approx. 2 hours with the oven door slightly open (insert a wooden spoon between the oven door). Switch off the oven and let the meringue cool down in the oven

2. 2

   Wash the redcurrants and let them drip off. Pass the currants to the meringue

3. 3

   Waiting time approx. 30 minutes