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Muscovado Meringues Recipe | Little Greene

Muscovado Meringues Recipe

Crisp on the outside and soft and mallowy on the inside, these muscovado meringues are great served as dessert with whipped cream and roasted fruit, or simply piled high with a scattering of dark muscovado sugar, to enjoy with a strong coffee or an indulgent hot chocolate.

Difficulty: ★★☆☆☆

Makes 8 large meringues

100g golden caster sugar150g dark muscovado sugar, plus extra for sprinkling4 large egg whites

Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line two oven trays with greaseproof or parchment paper.
Place all the ingredients in a heatproof bowl over a pan of barely simmering water, making sure the bowl is not touching the water. Whisk with a balloon whisk until all the sugar has dissolved.
Pour this mixture into the bowl of a stand mixer and whisk on a fast setting for about 8-10 minutes, until the mixture has cooled and is thick, glossy and holds its shape in stiff peaks (if you tip the bowl upside down, the meringue shouldn’t move).

4. Drop large spoonfuls of the meringue onto the prepared baking trays.

5. Bake for 1 ½ to 2 hours, or until the meringues are crisp and feel dry when you tap their underside. Turn the oven off and leave the meringues to cool in the oven with the door slightly ajar.

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