Brown Sugar Meringues

Brown Sugar Meringues are deeply delicious, think crisp shells with incredible toffee mallowy centres. An old fashioned flavour hit that deserves to go viral. On top of that they are ridiculously easy to make and the biggest crowd pleaser ever

Course Dessert, picnic

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 114kcal

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Equipment

Digital Scales
Spatula
Large Mixing Bowl
electric mixer
flat baking tray large
reusable liner or baking paper
2 large spoons

Ingredients

4 large egg whites
125 grams caster sugar
125 grams dark brown sugar

Instructions

Preheat oven to 110 C/ 230 F. Fan ovens you usually have to set lower as they get hotter than the oven dial is set to. This always annoys me, I mean seriously, why not just do what the dial says it will do? So I use a little oven thermometer. It stops my brain dithering and makes me feel like I'm an organised person, not true obvs.
Separate 4 large eggs carefully with clean hands and put them into a large and squeaky clean mixing bowl. Use separate containers as you separate each egg and add each egg white as you go as just a little yolk will stop the meringues whipping up. Ridiculously heavy on the washing up, forgive me.
Using a hand held electric whisk or a free standing mixer whisk those egg whites until frothy Frances.
Then add the 125 grams (4.4oz) caster sugar & 125 grams (4.4oz) dark brown sugar a tbsp at a time. Another fiddly job, forgive me again. However if you are using a free standing mixer, watch reels.
Whisk for about 4 minutes.
It will go all glossy and wonderfully thick. It makes me happy every single time I see it. The same as when brownie batter goes shiny. You just know you're kicking it.
It's as stiff as a stiff thing and then some.
Line a large flat baking tray with baking paper (not greaseproof Gerry)
Spoon 9 equal blobs of meringue onto the tray. I use 2 spoons to do this. The trick is to know what kinda shapes you wanna make before you start. I create my own deeply favourite shapes of chunky and squat fellows with optimistic tops that cry, "Please, please sink your spoon in exactly here."
Bake for 90 mins baby.
Leave to cool on the tray.

Notes

Use a squeaky clean mixing bowl and hands, any grease will keep those meringues from getting all whipped up.
Make ahead earlier in the day or the day before to get ahead and feel a smug Susan. Thoroughly recommended.
Use light brown sugar instead of half caster and half dark brown sugar.
Use an independent oven thermometer so you know exactly the temperature of your oven. Ovens can be very two faced.
Use separate bowls or mugs when separating your eggs and add each egg white one at a time to avoid any egg yolk crashing the egg white party.
Don't be tempted to not whisk the egg whites on their own first. Patience Percy.
Don't be tempted to speed up the adding of the sugar especially at the beginning.
Use 2 spoons to make your meringue shapes on the tray. Using a spatula and a knife also works. This stuff is seriously sticky on fingers.
Sometimes I add a pinch of cream of tartar to meringues if I have it as it helps keep things together but seriously who usually has this in their cupboard? If it's in there it's best before 1986.

Leftover meringues can go soggy if stored in air tight containers in the fridge sometimes. They need dry, cold air as they can absorb moisture. I tend to cover on a plate loosely with silver foil and leave at room temperature. They can last up to 3 days well in the fridge but why would they?
You can freeze them for up to a month. Store them in an airtight container, to prevent breakage in a busy freezer. Thaw them at room temperature for about an hour before serving
If your meringues have become soft, you can crisp them back up in a low oven 110 C/ 230 F for 15-20 minutes, then let them cool again before serving.

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