Giant Red Berry Meringues with Hawaiian Black Lava Salt

Giant Red Berry Meringues with Hawaiian Black Lava Salt

Giant Red Berry Meringues with Hawaiian Black Lava Salt

Do you ever return from a vacation with a food stuff that you are super excited about? Then you get home and think, “What the heck do I do with this?” Inevitably the coveted ingredient languishes in your pantry for years…   I do it all the time. Let’s see, there’s been guava paste from Cuba, achiote from Mexico, katsup manis from Indonesia, and on and on.  That’s why I was over the moon when I found a beautiful recipe for the intriguing Hawaiian black lava salt that I brought home from Hawaii last summer. I couldn’t wait to whip up these pillowy meringues, accented with the mysterious black Hawaiian salt.  If you have never used lingonberry jam, it is fresh, tangy and not over-sweet.   It is a favourite in Scandinavian cuisine, and can be found at Ikea’s marketplace. We all know that sweet and salty are a match made in heaven, and so is the case with these meringues.  Just a warning:  do not sprinkle the salt too liberally on your meringues.  I was so entranced by it that I over-sprinkled, and had a few complaints from my younger guests.  You only really need a few grains for the proper balance.  Don’t get carried away.

I was really stoked about this recipe,  and plan to make it again, with other toppings.  I’m thinking lemon or grapefruit curd or dulce de leche studded with Maldon sea salt.  The sky is the limit with these meringues!  This recipe is from “Sea Salt Sweet: The Art of Using Salts for the Ultimate Dessert Experience” by Heather Baird.  I plan to be baking from this gorgeous cookbook for a long time to come.

I will be bringing a huge plate of my meringues over to Fiesta Friday’s 101st blog party.  Can you believe that our uber-talented  host, Angie, has been creating our virtual party space for 101 weeks now!  We just love her and are so appreciative of her generosity  and perseverance.  This week’s party is being co-hosted by the very sweet, ( and sweet-toothed)  Jhuls, of the Not So Creative Cook (don’t believe that name), and the very energetic and creative, Mr. Fitz, of Cooking With Mr. Fitz, who is co-hosting for the very first time. (Applause!)  Be sure to check out both of their sites for more amazing culinary wizardry!


Giant Red Berry Meringues with Hawaiian Black Lava Salt


1 cup granulated sugar

1 cup confectioners’ sugar

6 egg whites at room temperature

¼ teaspoon cream of tartar

¼ cup plus 2 tablespoons lingonberry jam

liquid red food colouring

Hawaiian black lava salt


Preheat oven to 170F

Line two baking sheets with parchment paper.

In a medium bowl combine the 2 sugars.

Place egg whites in a super clean, large mixing bowl and whip them with an electric mixer, on high speed until frothy. Stop the mixer and add the cream of tartar. Start the mixer again and beat the egg whites on high speed until they start to thicken. Gradually add the sugar mixture a little at a time.

Beat until the mixture is shiny and holds stiff peaks (the meringues will stand upright), about 5-7 minutes. Check to make sure the sugar is dissolved by rubbing a bit of the meringue between your thumb and forefinger. If grainy, beat until the sugar is completely dissolved.

In a small bowl, stir together the jam and a few drops of the food coloring.

Spoon the meringue onto the prepared cookie sheets in 12 equal mounds – 6 per cookie sheet. Use a small spoon to swirl 1½ teaspoons of the lingonberry mixture into the top of each meringue. Sprinkle just a pinch of the black salt over the top of each meringue.

Place the cookie sheets staggered, on the top and bottom oven racks. Bake for 2 hours, rotating the pans halfway through baking. Turn off the oven and allow the meringues to completely cool down inside the oven, about 1 hour. When the oven is cool, remove the meringues. They should lift easily from the parchment paper.

Serve immediately, or store in an airtight container for up to 3 days.

This exotic Hawaiian salt is a perfect finishing salt for vegetables, meats and sweets.

This exotic Hawaiian salt is a perfect finishing salt for vegetables, meats and sweets.


29 Responses to “Giant Red Berry Meringues with Hawaiian Black Lava Salt”

  1. Fae's Twist & Tango

    How fascinating… I had never heard of Hawaiian black lava salt. And, how you utilized it is intriguing too. I love meringues as desserts (especially as Pavlova). I think I’m going to like this dessert! 🙂

  2. chefjulianna

    Hey Fae! Well, I had never heard of this salt either until I saw it in Hawaii. I sprinkled some on oven roasted asparagus and it was so delicious and gave a little crunch of salt. I am so glad that you like the meringues! 😀

  3. Ginger

    It looks intriguing, to say the least 😉 How cool to showcase it in such an unusual way, Julianna-those meringue nests are just too cute!

  4. Loretta

    Beautiful meringue nests Juliana, and I too had never heard of the black lava salt till now. Happy FF, enjoy your weekend 🙂

  5. Jhuls

    I could relate, Chef Julianna. I am intrigued with your black lava salt. It’s so beautiful with the red berry meringues and the meringues sound delicious, too. 😀 I am glad to see you at this week’s FF. I hope you enjoy the rest of your weekend. xx

  6. Julie is Hostess At Heart

    I think us kitchen types are all a bit obsessive when it comes to new exotic ingredients to try. My cupboard is proof! These meringues are just beautiful. I just love the contrast of the red berry on them. Perfect for a special valentine!

  7. Patty Nguyen

    The lingonberry swirls are beautiful, Julianna! My colleague once made us a delicious tofu dish with that same jam. It was so good.

  8. Sue

    Too cool for words! I love the colors, and the use of the salt, brilliant. I have to admit I don’t like the taste of meringues but I sure would make an exception and try one of yours. Spectacular!!!

  9. laurasmess

    These are beautiful. I love salt and sweet together and the black specks upon glorious red and white are divine! So pretty. I’ve never heard of black lava salt but I totally get you on the ‘holiday foodstuffs’. I have SO much that I’ve never used, most notably some sort of Swedish seasoning salt for their ‘kotbullar’ meatballs… I really should use it one day!

    • chefjulianna

      Haha, so glad to hear that I am not the only one hauling home all of this stuff! Thanks so much for stopping by and taking the time to comment! Have a great weekend! 😀


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