Brown Sugar Meringues Recipe

April 19, 2013

Brown Sugar Meringues are so yummy, would you like to learn how? 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.

Brown Sugar Meringues Recipe

Brown Sugar Meringues Recipe

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.

Brown Sugar Meringues Recipe

Brown Sugar Meringues Recipe

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?

Brown Sugar Meringues Recipe

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

Brown Sugar Meringues Recipe

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.

Brown Sugar Meringues Recipe

Brown Sugar Meringues Recipe

Brown Sugar Meringues Recipe

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.

Brown Sugar Meringues Recipe

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)


  • Reply Sarah Jane | Clean & Proper April 19, 2013 at 3:36 pm

    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!

  • Reply Nic April 19, 2013 at 10:26 pm

    Mmm. Lemon curd please.

  • Reply Tammy Bailey April 20, 2013 at 4:45 am

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

  • Reply Marinda April 20, 2013 at 1:56 pm

    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….

  • Reply Robyn April 20, 2013 at 11:57 pm

    I would love the lemon curd recipe please!

  • Reply Katie April 21, 2013 at 3:11 pm

    Wow, that looks so good. I love meringues and that lemon curd looks amazing!

  • Reply Steph April 21, 2013 at 4:40 pm

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

  • Reply Chloe Moon April 21, 2013 at 6:55 pm

    I love making meringues!! So yummy! =)

  • Reply Gudy Herder April 21, 2013 at 10:24 pm

    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.

  • Reply Lindsey Bonnice April 22, 2013 at 5:56 am

    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!

  • Reply Marinda April 22, 2013 at 8:39 am

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

  • Reply Jillian Leiboff April 22, 2013 at 11:28 pm

    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:

  • Reply Michelle April 23, 2013 at 8:54 pm

    Oh lord those looks super delish!!

  • Reply Vanessa April 23, 2013 at 11:51 pm

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

  • Reply Jillian Leiboff April 25, 2013 at 6:09 am

    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,


  • Reply Elisa April 26, 2013 at 10:44 pm

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

  • Reply Paul April 27, 2013 at 2:11 am

    Looks great!

  • Reply Helen April 27, 2013 at 8:46 am

    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!

  • Reply Kay April 27, 2013 at 9:31 am

    Lovely pics. Bring on the summer.

  • Reply Carmel April 27, 2013 at 9:46 am

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

  • Reply Valerie April 27, 2013 at 12:53 pm

    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!

  • Reply Jenny April 29, 2013 at 11:20 am

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

  • Reply Janene April 30, 2013 at 3:50 am

    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 :)

  • Reply Lolabe May 1, 2013 at 4:57 pm

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


  • Reply Ananda October 11, 2013 at 10:24 pm

    Another great and inspiring recipe! I will try! Love that you added brown sugar. Thank you :-)

  • Leave a Reply

    Scroll Up