Meringues were a regular feature at my birthday parties when I was growing up (along with Toffee Rice Krispie Squares), although typically made with white sugar instead of these Brown Sugar Meringues. And Mummy Traybakes usually sandwiched them together with whipped cream. Yum!
Nowadays I see these being referred to as Meringue Kisses or Meringue Cookies, but I still just think of them as meringues. Making them with brown sugar, instead of the more traditional white sugar, creates a darker, more treacley flavor, with a hint of caramel, which is just as delicious.
As with making any sort of meringue, the usual rules apply –
- if you can, have the egg whites at room temperature
- try not to get any egg yolk in with the whites as this will prevent them from whisking properly
- bake at a low temperature and if you can, leave them to cool in the oven
This recipe is also really easy to scale up or down, as the quantities equate to 2oz sugar for each egg white.
This recipe made approximately 30 meringues for me, each of them about 5cm/2 inches across. So, if you make them any bigger than this, you may need to adjust your bake time slightly. Just keep an eye on them and turn off the oven when they are firm to the touch.
I piped my meringues onto the baking sheet, but they can just as easily be spooned into more abstract shapes. And once they’re made and cooled you can sandwich them with cream, dip them in chocolate, break them up and make Eton Mess, serve with ice cream…or just eat them as they are!
3 egg whites
6oz/170g/1 cup soft brown sugar
1. Separate the egg whites, making sure there is no egg yolk in the bowl, as this will prevent the whites from whisking correctly.
2. Whisk the egg whites until foamy, then keep whisking and gradually add the sugar, one tablespoon at a time, until the mixture holds stiff peaks.
3. Pipe or spoon the meringue onto a lined baking sheet.
4. Bake at 250F/120C for about 1 hour. If possible, then turn off the oven and leave the meringues to cool in the oven. This will prevent cracks forming as they cool.
5. Enjoy as they are, or sandwich together with whipped cream, dip in chocolate, serve with ice cream…there are many, many options!
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