Method:

Set oven to 100 degrees C / 210 F / Gas 1/2.

Put the blackcurrants into a saucepan with 1-2 tablespoons of water and bring to a boil while pressing them with a fork. Let it simmer for a little while until it thickens and then remove from the heat.

Press it through a strainer to get a puree and remove the esh and skin of the blackcurrants and then mix in the icing sugar. Set aside and let it cool.

Whisk the eggwhites and 1dl (90g) of the sugar until u y and sti (basically until the mixture doesn’t move even when you tilt the bowl). Then add the rest of the sugar a little at a time and whisk that in. Add the black- currant puree a little at a time and stir a little.

Use a tablespoon to place the meringues on a baking tray. Bake in the middle of the oven for 1.5 hours, then turn the heat o and leave the meringue in the oven for a few more hours.

Match this with our Kenyan Kamwangi PB and enjoy!