Brown Sugar Meringues

Chef: innocent
Prep: 10 mins
Cook: 45 mins
Brown Sugar Meringues
This recipe uses brown sugar as it makes for more caramelly, gooey meringues. They'll keep in a container for a couple of weeks and are a simple way to jazz up after-dinner fruit.

4 free-range eggs

200g soft brown or light muscovado sugar

A pinch of salt

Preheat your oven 150C/300F/gas mark 2

Separate the eggs and put the yolks to one side. (You can use them for mayonnaise, custard or to yellow up an omelette.)

In a clean bowl, whisk the egg whites until they form firm peaks, like little snowy mountains.

Add the sugar and a pinch of salt and whisk on the highest setting your mixer or arm has for about 5 minutes, until all the grains of sugar have disappeared.

Line a baking tray with greaseproof papers and spoon on the mixture in blobs (about 2 good tablespoonfuls per blob).

Bake in the oven for 45minutes, until golden brown and crunchy on the outside, chewy on the inside.

Stuff to serve your meringues with:

For a slightly more wintry affair, whip up some double cream with 1 teaspoon of icing sugar and a pinch of ground cinnamon and serve with the meringues and tinned or poached pears. 

Make on big meringue. It'll take about an hour to cook. Then fill it with fruit and creme fraiche and you've got a pavlova.

Serves
8

Preparation Time
10 minutes

Cooking Time
45 minutes

Main ingredients
Fruit, Eggs

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Cake Stall

Special Info
Nut free, Dairy free

Level of Difficulty
Easy

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