Saffron Meringue with cream and black currant sauce

Ingredients for Saffron Meringue with cream and black currant sauce

Instructions for Saffron Meringue with cream and black currant sauce

To prepare the Saffron Meringue with cream and black currant sauce recipe, please follow these instructions:

Crush the Saffron threads with sugar. Beat the egg whites until stiff, whip up a spoonful of sugar in, add the Saffron threads and whisk again to the egg whites are stiff. Turn the rest of the sugar in the dough to Form with a tablespoon. 12 oval meringue on a plate with wax paper and behind them by 100 degrees approximately 1 hour. Come on black currant, sugar and water in a small saucepan, and let the berries simmer 5 min. take a few tablespoons of berries up, and blend the remaining sauce and season to taste with creme de casis. By servereing be marengsene together with sour cream and serve with the sauce and the whole berries.