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Delicious Bites: Brown Sugar Meringues

Hi, it’s Jillian here with April’s Delicious Bites recipe. I was visiting my brother in the country a few weeks ago and I started thinking about the change of season. I know for most of you, spring is just around the corner, whilst here in Sydney we’re about to head into autumn. For some reason the move into autumn is a little more obvious in the country than in the city. The tomatoes and figs are just coming to an end while the pumpkins are sprouting like mad.

Delicious Bites: Brown Sugar Meringues

Delicious Bites: Brown Sugar Meringues

When I’m in the country I love visiting the chickens. We have a bit of a chat and I give them a bowl of kitchen scraps before collecting the day’s eggs. With all those lovely fresh eggs at my disposal I decided to make meringues. Meringues were one of the first things I learned to bake and I remember packing a few of them into my school lunch box. I changed up my old recipe a little by adding some brown sugar to the mix. The brown sugar adds a slightly different taste to the finished product and the meringues are a little chewier than regular meringues.

Delicious Bites: Brown Sugar Meringues

Delicious Bites: Brown Sugar Meringues

Meringues are pretty simple to make as long as you follow a few basic rules:

  • When you separate the eggs make sure there is no yolk in the mixture or else the egg whites won’t whip.
  • I don’t have a copper bowl so I use a glass or metal bowl which I wash and dry just before making the meringue mixture. Any lingering grease or water will stop the egg whites from whipping nicely.
  • Meringues need to be cooked at a fairly low temperature. I’ve given 120°C/250°F as a suggestion ‘cos my old gas oven can’t go any lower than that.
  • You can use the leftover yolks to make ice cream, custard or some homemade lemon curd to serve with the meringues.

Okay, here’s how to make ‘em. Ready?

Delicious Bites: Brown Sugar Meringues

Brown Sugar Meringues

You will need:

2 egg whites (from 60 gm eggs)
1/2 cup (100g) caster sugar minus 1 tablespoon
1 tablespoon brown sugar
1/2 teaspoon vanilla

Delicious Bites: Brown Sugar Meringues
Prepare

Preheat oven to 120°C/250°F
Lightly grease an oven tray and dust with cornflour (corn starch) or line with baking paper.
In a small bowl combine both of your sugars.
In a medium size bowl using an electric whisk, beat the egg whites until stiff peaks form.
Add the sugar 1 tablespoon at a time until the sugar dissolves and the meringue turns very glossy. Gently stir in the vanilla.
Using a large spoon, drop dollops of meringue onto the prepared baking sheet. You should get 8 – 10 medium size meringues from this mixture.
Place in the oven and bake for 45 minutes for Pavlova like meringues or 1 1/4 hours for crisp meringues. You can leave the meringues to cool in the switched off oven.

Delicious Bites: Brown Sugar Meringues

Delicious Bites: Brown Sugar Meringues

Delicious Bites: Brown Sugar Meringues

Carefully remove the meringues from the baking tray and place on a wire rack. When completely cold, store the meringues in an airtight container until ready to serve. You can eat them as they are or serve them like mini Pavlovas topped with lemon curd, cream and berries, fresh from the garden.

Delicious Bites: Brown Sugar Meringues

If you’d like the recipe for the homemade lemon curd, let me know and I’ll post it in the comments section. 

I hope you enjoyed this month’s Delicious Bites recipe. I’ll be back again next month with another recipe for you. – Jillian

(photos:  jillian lieboff)

Posted by decor8 in Delicious Bites on April 19, 2013

Your comments...

  1. Sarah Jane | Clean & Proper commented
    April 19th, 2013 at 3:36pm

    Yes please! I’d absolutely love the recipe for the lemon curd. I’m making these this weekend for the annual St. John’s vs. US Naval Academy Croquet Match – these will be perfect to share!

      (Quote)  (Reply)

  2. Nic commented
    April 19th, 2013 at 10:26pm

    Mmm. Lemon curd please.

      (Quote)  (Reply)

  3. Tammy Bailey commented
    April 20th, 2013 at 4:45am

    These were so fun to make:) may I please get your lemon curd recipe?

      (Quote)  (Reply)

  4. Marinda commented
    April 20th, 2013 at 1:56pm

    I’d love to hear your recipe for the lemon curd! We tried to make it on Easter and even though it was incredibly delicious, it was mostly crumbled lemon peel….

      (Quote)  (Reply)

  5. Robyn commented
    April 20th, 2013 at 11:57pm

    I would love the lemon curd recipe please!

      (Quote)  (Reply)

  6. Katie commented
    April 21st, 2013 at 3:11pm

    Wow, that looks so good. I love meringues and that lemon curd looks amazing!
    Katie´s last blog post ..Super easy DIY gift box

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  7. Steph commented
    April 21st, 2013 at 4:40pm

    The meringues look absolutely lovely. May I please have the lemon curd recipe?

      (Quote)  (Reply)

  8. Chloe Moon commented
    April 21st, 2013 at 6:55pm

    I love making meringues!! So yummy! =)
    Chloe Moon´s last blog post ..A Year Ago Today…I Miss You Grandma.

      (Quote)  (Reply)

  9. Gudy Herder commented
    April 21st, 2013 at 10:24pm

    Gorgeous pictures ( makes me think about giving up my urban life,et least from time to time) and such an easy recipe! Perfect! But yes, I’d love to see the lemon curd recipe! Thank you, Jillian.
    Gudy Herder´s last blog post ..Salone del Mobile 2013: Misha handmade wallpaper | A video review

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  10. Lindsey Bonnice commented
    April 22nd, 2013 at 5:56am

    These look so yummy! Fresh homemade meringues are one of my favorites, I can’t wait to try these, thanks so much for the adorable and yummy recipe!

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  11. Marinda commented
    April 22nd, 2013 at 8:39am

    I made these right after I’ve read it and they were indeed delicious!

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  12. Jillian Leiboff commented
    April 22nd, 2013 at 11:28pm

    I’m glad you liked the meringue recipe. I’ll write up the recipe for the lemon curd and post it in the next couple of days.@Marinda:

      (Quote)  (Reply)

  13. Michelle commented
    April 23rd, 2013 at 8:54pm

    Oh lord those looks super delish!!
    Michelle´s last blog post ..Desk Accessories Wish List

      (Quote)  (Reply)

  14. Vanessa commented
    April 23rd, 2013 at 11:51pm

    Nothing is better then free range eggs from chickens in your backyard.

      (Quote)  (Reply)

  15. Jillian Leiboff commented
    April 25th, 2013 at 6:09am

    As promised, here’s my lemon curd recipe. The curd is tart and very lemony as lemon curd should be.

    Lemon Curd

    2 egg yolks
    Finely grated rind of 1 lemon ~ 2 teaspoons
    75 ml strained lemon juice
    1/3 cup caster sugar
    60 gram unsalted butter, roughly chopped

    Method: Place the egg yolks, the lemon rind, juice and sugar into a small bowl and place over a pan of simmering water. Whisk the mixture until smooth. Keep whisking for about 10 minutes or until thickened. Remove the bowl from the heat and mix the butter in small batches until incorporated.

    I like a smooth curd, so I strain the mixture through a sieve before setting the curd aside to cool. The mixture will continue to thicken once it cools. When cool, spoon the curd into a sterilized jar, seal and store in the fridge. The lemon curd will keep for a week or so in the fridge.

    I hope you like the recipe,

    Jillian
    Jillian Leiboff´s last blog post ..almond cake

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  16. Elisa commented
    April 26th, 2013 at 10:44pm

    Jillian, the meringues look absoutely delightful! Love the beautiful photography that comes along with the delicous looking treats.

      (Quote)  (Reply)

  17. Paul commented
    April 27th, 2013 at 2:11am

    Looks great!

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  18. Helen commented
    April 27th, 2013 at 8:46am

    Lovely pictures. I have chooks and an old gas oven. I have never tried Meringues because of my generally hot oven…..will probably give them a try now. Love lemon curd too!

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  19. Kay commented
    April 27th, 2013 at 9:31am

    Lovely pics. Bring on the summer.

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  20. Carmel commented
    April 27th, 2013 at 9:46am

    Just the recipe for my daughter who loves making meringues and the lemon curd for me !

      (Quote)  (Reply)

  21. Valerie commented
    April 27th, 2013 at 12:53pm

    Sound yummy – I have egg whites to use up and I like the sound of the addition of brown sugar – something different! I love lemon curd too!

      (Quote)  (Reply)

  22. Jenny commented
    April 29th, 2013 at 11:20am

    Two lovely recipes I look forward to whipping up when I get a moment. thanks!

      (Quote)  (Reply)

  23. Janene commented
    April 30th, 2013 at 3:50am

    Even though I have challenges in the kitchen :) these meringues seem simple enough to make. I have always loved them as a kid and might give this a try. How badly can I mess up right :)
    Janene´s last blog post ..Best Way to Reheat French Fries

      (Quote)  (Reply)

  24. Lolabe commented
    May 1st, 2013 at 4:57pm

    Thank you for the recipes! I about flipped when I saw the lemon curd atop the meringue.

    YUM!

      (Quote)  (Reply)

  25. Ananda commented
    October 11th, 2013 at 10:24pm

    Another great and inspiring recipe! I will try! Love that you added brown sugar. Thank you :-)
    Ananda´s last blog post ..Rolled Chicken with Pancetta and Herbs

      (Quote)  (Reply)

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