Brown Sugar Meringue Recipes

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EASY BROWN SUGAR MERINGUE COOKIES



Easy Brown Sugar Meringue Cookies image

Easy meringue cookies are made with egg whites, brown sugar, and vanilla. Top them off with cinnamon sugar if you like.

Provided by Diana Rattray

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 6

3 large egg whites (room temperature; see recipe tips)
1/4 teaspoon cream of tartar
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/3 cup cinnamon sugar (for topping)

Steps:

  • Preheat oven to 250 F.
  • Arrange the oven racks so one is in the upper third and the other is in the bottom third of the oven.
  • Put sugars in food processor and process for about 60 seconds. If you don't have a food processor, you can skip this step. It just helps make the sugar a little finer and it will dissolve more quickly. If you can find superfine sugar , use that along with the brown sugar.
  • Beat the egg whites on medium speed of electric mixer until foamy. Add cream of tartar; continue beating until the egg whites hold soft peaks. Gradually beat in both sugars and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. The meringue should be very smooth and have no sugar grittiness.
  • Line 2 baking sheets with parchment paper. A tiny dot of meringue under the parchment paper at each corner will keep it from moving while you work.
  • Spoon small mounds of meringue on the parchment paper. Sprinkle a little cinnamon sugar over each mound. Or pipe the meringue using a decorative star tip, if desired.
  • Bake for 1 hour, rotating the baking sheets after 30 minutes. Take a meringue out to test. Break in half; it should be dry in the center. Turn the oven off and leave the door partially open. Leave meringues in the oven for 1 hour longer.

Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 5 g, Fat 0 g, ServingSize 36 servings, UnsaturatedFat 0 g

BROWN SUGAR MERINGUES



Brown Sugar Meringues image

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

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

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.

BROWN SUGAR MERINGUES WITH GOOSEBERRY COMPOTE & CREAM



Brown sugar meringues with gooseberry compote & cream image

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

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)

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

BROWN SUGAR MERINGUE PIE



Brown Sugar Meringue Pie image

Make and share this Brown Sugar Meringue Pie recipe from Food.com.

Provided by TeksGlutes

Categories     Pie

Time 1h25m

Yield 1 Pie

Number Of Ingredients 11

1 unbaked 9-inch pie shell
4 egg yolks
12 ounces evaporated milk
1 teaspoon vanilla
1 cup brown sugar (I use dark brown)
2 tablespoons self-rising flour
1/4 teaspoon salt
4 reserved egg whites
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In pie shell, stir in with your fingers the 4 egg yolks.
  • Pour the evaporated milk over the yolks.
  • Stir in, with your fingers, the vanilla. In a seperate bowl, mix the brown sugar with the flour and salt, and sprinkle it into the yolk/milk mixture. Do not stir!
  • Bake at 350 for 1 hour or until the custard is done (sometimes takes longer than 1 hour). When almost done, beat the reserved egg whites with vanilla and cream of tartar until soft peaks form. Gradually add the sugar and beat until glossy and all sugar is dissolved.
  • Spread meringue over hot pie, sealing to the edges and bake at 350 for 12-15 minutes or until meringue is golden.

Nutrition Facts : Calories 2828.6, Fat 102.1, SaturatedFat 36.4, Cholesterol 853.9, Sodium 2403.2, Carbohydrate 421.9, Fiber 7, Sugar 289.6, Protein 59.8

BROWN SUGAR SWISS MERINGUE BUTTERCREAM



Brown Sugar Swiss Meringue Buttercream image

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

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

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.

BROWN SUGAR MERINGUES WITH RED WINE PLUMS



Brown sugar meringues with red wine plums image

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

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

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

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