Brown Sugar Meringues Recipes

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BROWN SUGAR MERINGUES

This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 4



Brown Sugar Meringues image

Steps:

  • Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
  • In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
  • Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
  • Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.

1 cup whole almonds
6 large egg whites
1 1/2 cups packed light-brown sugar
1/2 teaspoon pure vanilla extract

WALNUT AND BROWN SUGAR MERINGUES

from Claire MacDonald of Clan MacDonald These meringues go very well with lemon curd and whipped cream

Provided by lindseylcw

Categories     Dessert

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 4



Walnut and Brown Sugar Meringues image

Steps:

  • Break walnuts into small pieces and dry toast them, allow to cool completely.
  • Put the egg whites into a bowl and whisk till stiff, gradually whisk in the combined sugars a spoonful at a time whisking until you have a stiff meringue and all the sugar is mixed well inches.
  • With a large metal spoon fold the walnuts quickly and thoroughly through the meringue.
  • Divide into 2 or more as required and place onto parchment paper in baking trays, this mix should make enough for 6 servings.
  • Bake in a cool oven130C 250F for 2-21/2 hours.
  • Take out of oven to cool.

Nutrition Facts : Calories 180.1, Fat 6.2, SaturatedFat 0.6, Sodium 27.6, Carbohydrate 29.8, Fiber 0.6, Sugar 28.7, Protein 3.2

3 large egg whites
3 ounces granulated sugar
3 ounces demerara sugar
2 ounces walnuts

BROWN SUGAR MERINGUES WITH RED WINE PLUMS

The plums and meringue can be prepared ahead, making this perfect for dinner parties

Provided by Mary Cadogan

Categories     Dessert

Time 1h55m

Yield Makes 6 slices

Number Of Ingredients 11



Brown sugar meringues with red wine plums image

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
  • Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
  • Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
  • Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
  • To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.

Nutrition Facts : Calories 467 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium

1 tsp cornflour
1 tsp wine vinegar
1 tsp vanilla extract
3 egg whites
100g caster sugar
50g light muscovado sugar
200ml red wine
85g light muscovado sugar
1 cinnamon stick
9large ripe plums , halved and stoned
400g crème fraîche

BROWN SUGAR MERINGUES WITH GOOSEBERRY COMPOTE & CREAM

Crisp hazelnut meringues with whipped cream and gooseberry compote make the perfect gluten-free summer dessert

Provided by Jane Hornby

Categories     Dessert

Time 1h45m

Number Of Ingredients 8



Brown sugar meringues with gooseberry compote & cream image

Steps:

  • Line a large baking sheet with parchment and heat oven to 140C/120C fan/gas 1. For the meringues, put the egg whites and lemon juice in a large clean bowl (metal or ceramic is best) and whisk with hand beaters until the whites stand in stiff peaks, but are not at all dry or fluffy around the edges.
  • Add 1 tbsp of the sugar and whisk again until the whites return to stiff. Repeat until all the sugar has been used and the meringue is thick and glossy. Sprinkle in the hazelnuts; don't stir.
  • Spoon 8 blobs of the meringue onto the lined baking sheet, aiming for something roughly egg- or rugby ball-shaped. As you push the meringue off the spoon, the hazelnut will ripple its way through the mixture. Make a small dip in the top of each meringue, ready to hold the cream and fruit later. Bake for 1¼ hrs or until pale golden and crisp. Leave to cool in the oven with the door ajar.
  • For the compote, gently heat everything together in a pan until the sugar dissolves, then bring to a simmer. Cover the pan and cook for 3 mins or until the fruit collapses but is still recognisable. Cool. Assemble meringues just before eating: whip the cream and use to top the meringues, then add spoonfuls of compote. Any leftover compote will keep in the fridge for a week or two.

Nutrition Facts : Calories 406 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 49 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

300ml pot double cream
4 large egg whites
squeeze of lemon juice
225g light muscovado sugar
50g toasted chopped hazelnut (or toast and chop your own)
400g gooseberry , topped and tailed
6 tbsp golden caster sugar
juice 1 lemon (minus the squeeze, above)

BROWN SUGAR PECAN MERINGUES

These are really good. They have about 37 calories and keep for a week in an air-tight container. Make great gifts for the holidays.

Provided by vatterpa

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 5



Brown Sugar Pecan Meringues image

Steps:

  • First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.

4 egg whites (room temp)
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/4 cup finely chopped pecans

BROWN SUGAR MERINGUES

Show off your baking skills while staying sensible with Brown Sugar Meringues. Brown Sugar Meringues can easily be a part of a healthy eating plan!

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 8 servings, 3 meringues each

Number Of Ingredients 4



Brown Sugar Meringues image

Steps:

  • Heat oven to 200ºF.
  • Grate 1 oz. chocolate. Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in grated chocolate.
  • Spoon egg white mixture into 24 mounds, 1 inch apart, on parchment-covered baking sheets, using about 2 Tbsp. egg white mixture for each mound.
  • Bake 50 min. Turn oven off. Prop oven door open slightly; let meringues stand in oven 1 hour or until completely cooled.
  • Melt remaining chocolate as directed on package; cool slightly. Spoon chocolate into small resealable plastic bag; press bag to remove excess air. Cut small piece off one bottom corner of bag; use to drizzle chocolate over meringues. Let stand until firm.

Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

2 oz. BAKER'S Semi-Sweet Chocolate, divided
3 egg whites
1/4 tsp. cream of tartar
3/4 cup packed brown sugar

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes about 5 cups

Number Of Ingredients 4



Brown Sugar Swiss Meringue Buttercream image

Steps:

  • Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
  • Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

5 large egg whites
1 2/3 cups packed dark-brown sugar
1/4 teaspoon salt
4 sticks (2 cups) unsalted butter, room temperature

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