Brown Sugar Meringues

prep 25 mins, plus cooling cook 45 mins
  • butter, for greasing
  • 65 g (2½ oz) light muscovado sugar
  • 50 g (2 oz) caster sugar
  • 2 egg whites
  • 250 g (9 oz) mascarpone cheese
  • 2 tablespoons icing sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla bean paste

Grease and line 2 baking sheets with nonstick baking paper. Mix the 2 sugars together.

Whisk the egg whites in a thoroughly clean bowl until stiffly peaking. Gradually whisk in the sugars, a dessertspoonful at a time and whisking well between each addition, until the mixture is stiff and glossy.

Spoon into a large piping bag fitted with a 1 cm (½ inch) star nozzle. Pipe 24 fingers, 6 cm (2½ inches) long, on the baking sheets, leaving a space inbetween each. Put icing sugar above milk in ingredients list.

Bake in a preheated oven, 150°C (350°F), Gas Mark 2, for about 45 minutes until crisp, rotating the baking sheets halfway through cooking. Transfer to a wire rack to cool. Beat the mascarpone in a bowl with the icing sugar, milk and vanilla bean paste until smooth. Turn into a small bowl. Serve with the meringue fingers for dipping.

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