Johannisbeer-Baiser-Schnitten (redcurrant meringue slices)

Method

1. Combine the flour, sugar and cold butter for the base, rubbing together with your fingertips until it resembles coarse crumbs. Add the egg yolk and cold water, and bring together into a dough. Chill for 30 minutes.
2. Preheat the oven to 180°C (fan). Press the dough evenly into a baking dish, forming a slight edge. Bake for 15 minutes, until lightly golden. Let cool slightly, and reduce the oven to 150°C (fan).
3. Toss the redcurrants with the cornstarch and sugar. Spread evenly over the baked base.
4. Whip the egg whites until foamy. Add the sugar for the meringue a spoonful at a time, whisking continuously, until stiff, glossy peaks form and no sugar granules remain when rubbed between your fingers.
5. Spread or pipe the meringue over the redcurrants, covering them completely.
6. Bake for 25 to 30 minutes, until the meringue is a light golden colour and crisp on the outside. Let cool completely before slicing.

Notes

• Add the sugar to the egg whites gradually, not all at once. A slow, steady addition lets the sugar dissolve fully into the foam; dumped in all at once, undissolved sugar draws moisture out of the meringue as it bakes, causing it to weep sugary syrup.
• Bake the meringue lower and slower than a standalone meringue would need. This colours the peaks gently without overcooking the delicate redcurrant layer underneath into a dry, leathery texture.
• Rub a little of the whipped meringue between your fingers to check for undissolved sugar before spreading it; it should feel completely smooth.
• It keeps for 2 days at room temperature, though the meringue softens somewhat with time; it’s best the day it’s made.

Ingredient substitutions

• Redcurrants can be raspberries or a mix of summer berries.
• A little lemon zest in the base dough is a nice addition.
• This is best served the same day, since the meringue’s crisp texture is part of the appeal.