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Muscovado Meringues

Prep Time

20 mins

Cooking Time

2 hr

Serves

Yields 12

Muscovado Meringues

This recipe is a little different to most meringue recipes and that's all thanks to Natura Sugars Muscovado Sugar Yotam Ottolenghi. Yotam is famous for many delicious savoury recipes, but his meringues? Well, they are legendary! So, what's his secret? Heating the sugar in the oven and then gradually adding that to the whipped egg whites. The heat from the hot sugar stabilises the meringue and makes it whip extra high and fluffy. Problem is, I had zero success heating the sugar in the oven more than twice I ended up with a puddle of melted sugar. Out of pure frustration, I stuck the bowl of sugar in the microwave for 2 minutes and voila! It worked like a bomb.

What you will need

Method

  1. Preheat the oven to 130°C (110°C if your oven is fan-forced). Line two standard baking trays with baking paper or silicone baking mats.
  2. Place the golden caster sugarin a microwave safe bowl and microwave on high for 2 minutes or until hot to the touch.
  3. Place the egg whites in the bowl of a stand mixer and whisk until soft peak stage. Carefully spoon the hot sugarinto the egg whites as you
  4. whisk, beating for 7-8 minutes until the mix is completely cold.
  5. The meringue should be very thick, glossy and form stiff peaks when the beateris lifted.
  6. Lowerthe speed and add the Natura Sugars Muscovado Sugar gradually.
  7. Beat until the sugar has dissolved completely.
  8. Drop large spoonfuls of the meringue onto the prepared baking trays.
  9. Sprinkle the meringues with a little extra muscovado sugar.
  10. Bake for 2-2 ½ hours or until the meringues are crisp but still marshmallowy on the inside.


Notes
TIP: You can check that they’re done by lifting one off the tray, the outside should be crunchy and hard with a slightly soft center.

 

Recipe by Katelyn Allegra

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