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Brown Sugar Meringues

You can do so much with meringues and most of the recipes are very easy to make. Here is another one, like macaroons, that is so easy, quick and very yummy.

 

Makes: 16

 

Ingredients: 

100g Caster Sugar

100g soft, light Muscovado Sugar

4 Egg Whites

1 tablespoon Demerara Sugar

200ml Double Cream

 

Method:

  1. Preheat the oven to 140°C.
  2. Line three baking sheets with parchment paper.
  3. Sieve the caster sugar and muscovado sugar together, making sure that there are no hard lumps.
  4. Whisk the egg whites until stiff but not dry.
  5. Gradually whisk in the sugar mix, (not the Demerara Sugar),  a tablespoon at a time, until the mixture is soft and glossy.
  6. Using a piping bag with a large start nozzle, pipe fingers of the meringue mixture on to the baking sheets. About 7.5cm long.
  7. Leave a little room between each of them to allow for expansion during the cooking process.
  8. Sprinkle the Demerara sugar over the fingers and bake for 50-55 minutes or until the meringues are golden brown and crisp o the outside.
  9. Remove from the oven and let cool before lifting them off the parchment paper.

10. Whip the cream until soft peaks form.

11. Spread or pipe the cream on half of the meringues and then sandwich it together with the other half.

 

Tip: If you want to swoosh this up a little, flavour your cream with coffee or lemon zest. If you do not want the cream, then melt a little chocolate and dip the one end of the meringues into chocolate.

 

Photo by: Duns

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

3 responses »

  1. I just know that these are delicate, airy, a slight crunch and addictive!! Nice job!! xoxo Ally

    Reply
  2. Pingback: Fruit Brûlée « From the Hobbit Hole Kitchen

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