Brown Sugar Meringues
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!
Ingredients
3 egg whites
6oz/170g/1 cup soft brown sugar
Method
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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14 Comments
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This recipe didn’t work. I added lemon juice and that made the mixture stiffer
Kasia Schmidt
Love this recipe it’s a new favorite or maybe I should say addiction! And so easy. Yes it’s a little time consuming but so worth it.
Olivia Pyne
OMG best recipe ever it’s my favourite thing and so easy me and my mum loved it
CJ
Thank you!
Jeanne
How are these stored? How long are they good? Can they be frozen?
CJ
Meringues are best stored in an airtight container and should last for a week or more. They can be frozen, but again you want to keep them airtight and away from moisture. Thanks!
Kim
I tried this but it didn’t work. Could I whipped the egg whites to much?
CJ
It is possible to overbeat the meringue mixture, so that might be the problem. Sorry it didn’t work out for you.
Shati
Is the cup of brown sugar spooned into the cup and kept loose or do you ‘pack’ the sugar as you do normally when baking?
CJ
If you’re measuring by cups for the sugar, don’t pack it too much. Loosely packed would probably be the best description. Best to weigh it, if you can as it’s much more accurate.
Rita
Hi, some recipe use cream tartar or white vinegar and pinch of salt. How about this? How to check the white eggs not over beaten? Must quickly put into the oven after the egg white done ?
Rita
Hi, this recipe didn’t use cream tartar or white vinegar and pinch of salt. Is it ok? How to check the white eggs not over beaten? Must quickly put into the oven after the egg white done ?
CJ
Yes. This is more of a meringue cookie. Vinegar is used in a pavlova. You’ll know the egg whites are overbeaten if they are lumpy or grainy. And put it in the oven as soon as you can. Thanks!
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