Brown Sugar Meringues
Brown Sugar Meringues
Meringues are simple to make but can be quite daunting if you’ve never done it before. They require a low oven temperature and patience whilst they cook and cool down. This brown sugar meringue is simply delicious served with fruit, dairy-free ice cream or eaten just as they are!
Ingredients:
4 egg whites at room temperature
150 g golden caster sugar
75 g sifted light muscovado sugar
Method:
Preheat the oven to 130°C / 110° Fan / 265°F / Gas Mark 1/2.
Whisk the egg whites in a large clean bowl. I use a KitchenAid Stand Mixer for this, but an electric whisk does the job just as well. Whisk until they stand in stiff peaks.
Mix the sugars together in a separate bowl.
Gradually whisk the sugar into the egg whites. One tablespoon at a time is perfect!
Line two baking sheets and using a metal spoon, place the mixture onto the sheets to make the meringues.
This quantity will make 12 larger meringues or 24 smaller ones. I usually cook 24 smaller ones.
Ensure they are spaced apart.
Bake the meringues in the oven for 1 1/2 hours or until they can be lifted from the paper without sticking to it.
* Ensure you swap the baking sheets around halfway through cooking. This will ensure they cook evenly.
If you tap the base, it should be firm, and you will have a hollow sound.
Turn off the oven and let the meringues cool inside with the door ajar. They should be completely cold before you remove them.
Additional Notes:
Don’t waste the egg yolks. Use them in another dish. You can freeze them if you wish or use them for making ice cream to go with the meringues!
Equipment Used:
KitchenAid Stand Mixer or Electric Whisk
Bowl
Measuring Scales
Storage containers
Spoon.
Brown Sugar Meringues
