These meringues are simple to make, impressive to serve, and reasonably guilt-free to eat! The brown sugar in these meringues makes them taste like a lightly toasted marshmallow –
4 egg room-temperature egg whites
1 cup of lightly packed brown sugar
1/4 teaspoon salt
1/2 teaspoon vanilla (optional)
The first rule of making meringues is that if any oil or yolk gets into the mixture, it won’t thicken up properly – so separate your eggs while they are cold to make the process less frustrating! Just before you get started, preheat your oven to 250/F. In a spotless glass or metal bowl, beat the egg whites slowly for about one minute – this will help those proteins to unravel and prevent a chunky meringue. Beat the egg whites at a higher speed until soft peaks form – and start adding in the sugar one tablespoon at a time until it’s all well incorporated. Add the salt and vanilla, and then continue to beat the meringue until stiff peaks form – when you lift the beater out of the mixture, it shouldn’t slump at all. It takes about 10-12 minutes to get to that point, but once you’re there you can be sure your meringues will hold their shape in the oven!
This part is entirely up to you – drop the mixture by spoonfuls, pipe little stars, or create fun new shapes (clouds, flowers) onto a silicone baking mat. The meringues in the photo were about the size of a half-dollar, and that is a good size for making sure the meringues cook all the way through. Place your baking sheet in the oven for 70 minutes and leave the meringues in the oven for about 20 minutes afterwards to prevent cracking. You can then eat them on their own, use them as a decorative edible on a fruity dessert (top a peach pie with them!), or dip them in chocolate for a super fancy but small dessert bite. Store uneaten meringues in an airtight container in the coolest part of the kitchen – heat and moisture make these babies chewy and rather unpleasant to eat!
I’m feeling some chocolate dipped meringues with graham crackers on the top to mimic a little s’more.
→ By Abilgail Bradshaw, designer.