Having a lot of egg whites left-over from my sirnica I made these delicious dark brown sugar meringues. I’ve made them before and I love the way the brown sugar is dissolved by heating the egg white with the sugar over hot water. I makes for a wonderfully meringue that is hard to overwhip (always practical 😉 Besides that I love the caramelly taste of the dark brown sugar. And most of all I love how they are crisp on the outside and wonderfully chewy on the inside.
They are supposed to look this cracked and rustic by the way. Probably by baking them differently you can get a more manicured look as well but I’ve never tried.
The original recipe has hazelnuts added as well which is also very good but I was just too lazy the cut them 😉 I blogged about the hazelnut ones some years ago here.
A little over 2 weeks to go before my due-date. But you never know, could be tomorrow, could be in 4 weeks 😉
Dark brown sugar meringue (adapted from Coffee & bites by Susie Theodorou)
makes about 18
75 g (2 Â½ oz) egg white (about 2 egg whites)
150 g (5 oz) dark brown sugar
Preheat the oven at 150ÂºC (300ÂºF). Line 2 baking sheets with baking paper. Combine the egg white and the sugar in a heatproof bowl and set over a pan of simmering water. Stir occasionally until the sugar dissolves.
Remove the bowl from the pan and beat the mixture with an electric mixer for about 15 minutes until stiff. Make heaps of about 2 teaspoons of meringue, spacing them well apart.
Bake the meringues for 15 minutes. Turn off the oven and donâ€™t open the door. Leave in the oven overnight before serving.