Brown Sugar Meringues

It’s the most wonderful time of the year! I’m not talking about Christmas, although, that’s a pretty fun time too. I’m talking about the time I revel in. You can have Winter, Summer, and Spring. Fall is my time. The weather, food, football, Halloween, Thanksgiving…it’s all amazing. The flavors of fall are another thing I love about the season. Pumpkin, cinnamon, brown sugar, apple, and so on, yummy! If you could eat the season in one bite, these meringues are that bite. A meringue full of brown sugar and cinnamon flavor. You can drizzle on some caramel sauce or enjoy them as-is. Am I speaking your language, yet?  These brown sugar meringues are crispy yet melt in your mouth. They’re sweet but so light. With only a few ingredients, you can make these wonderful Fall cookies.

INGREDIENTS FOR BROWN SUGAR MERINGUES:

• Egg Whites 
• Cream of Tartar
• Granulated Sugar and Brown Sugar
• Vanilla Extract 
• Salt 
• Cinnamon 

HOW TO MAKE MY BROWN SUGAR MERINGUES:

It’s important like with any meringue, to start with room temperature ingredients. If you don’t have cream of tartar, you can substitute lemon juice.

• Preheat the oven to 250°F. Start by whipping the egg whites and cream of tartar at medium-high speed. Once tracks begin to form, gradually add the granulated and brown sugar.
• Continue to whip until voluminous. Slowly add in vanilla extract, cinnamon, and salt all at once.  Whip until you get stiff peaks.

• On a cookie sheet lined with parchment paper or a silicone mat, pipe out meringues with a 2D or 1M piping tip. It’s not necessary to use a pastry bag or tip but it makes for a better presentation and it’s a lot cleaner to make it this way. If you’d like you, can just use two spoons to mound them up.

• Turn the oven down to 225°F and bake for one hour. Turn off the oven and leave the meringues in the oven with the door closed for two hours or up to overnight to further dry out the meringues.
• Once out of the oven, you can enjoy them or store them in a storage container to keep them crisp and dry. Humidity is the enemy of meringues. If it’s a humid day, these can still be sticky and wet on the inside even after an hour of baking. If that’s the case, put them back in the oven at 200°F for another hour until they dry up and get crisp.

More Great Fall Recipes:

• Cinnamon Roll Cake

• Pumpkin Swirl Cheesecake

• Apple Crumble Tart

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Brown Sugar Meringues

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Course Dessert

Cuisine American

Servings 20

Ingredients

  

• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar you can also use light instead
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon

Instructions

 

• Preheat the oven to 250°F. Start by whipping the egg whites and cream of tartar at medium high speed. Once tracks begin to form, gradually add the granulated and brown sugar.
• Continue to whip until voluminous. Slowly add in vanilla extract, cinnamon, and salt all at once.  Whip until you get stiff peaks.
• On a cookie sheet lined with parchment paper or a silicone mat, pipe out meringues with a 2D or 1M piping tip. It's not necessary to use a pastry bag or tip but it makes for a better presentation and it's a lot cleaner to make it this way. If you'd like you, can just use two spoons to mound them up.
• Turn the oven down to 225°F and bake for one hour. Turn off the oven and leave the meringues in the oven for two hours or up to overnight to further dry out the meringues.
• Once out of the oven, you can enjoy them or store them in a storage container to keep them crisp and dry. Humidity is the enemy of meringues. If it's a humid day, these can still be sticky and wet on the inside. If that's the case, put them back in the oven at 200°F for another hour until they dry up and get crisp.

Video

Notes

• Humidity is the enemy of meringues. If it's a humid day, these can still be sticky and wet on the inside. If that's the case, put them back in the oven at 200°F for another hour until they dry up and get crisp.
• Store in a storage container to keep them dry and crisp.