A little twist to a traditional favourite. Made with brown sugar, these have a crisp outside with a glorious chewy inside. Be sure to have your mixing bowl and whisk perfectly clean and dry. Makes 28 Meringues
cornflour, for dusting
4 egg whites
⅓ cup caster sugar
¾ cup brown sugar, lightly packed
½ tsp cornflour, extra
½ tsp white vinegar
2 tsp vanilla extract
double cream, for serving
fresh berries, for serving
icing sugar, for dusting
Preheat oven to 150C (130C fan forced). Line two baking trays with baking paper and sift heavily with cornflour.
Attach the wire whisk and mixing bowl to the stand mixer. Add the egg whites to the bowl.
Turn to speed 6 and mix 30 seconds or until soft peaks form. Increase speed to 8 and gradually add in the caster sugar, about 2 tbs at a time. Continue the mixing and adding the sugar until all the white and brown sugars are added and a thick and very smooth meringue results. Two or three times during the mixing, turn off the mixer and wipe down the side of the bowl with a spatula.
Reduce to speed 1, add extra cornflour, vinegar and vanilla extract and mix until just combined.
Dollop small tablespoon amounts onto the prepared trays. Wipe around the edge of each meringue with a flat bladed knife or small pallet knife to give a high straight edge.
Bake in the oven on the centre shelf for 30 minutes, or until crisp. Turn off the oven and allow to cool completely with the door ajar.
Top each meringue with double cream and fresh berries. Dust with icing sugar and serve immediately.
- The copper bowl used in the image is no longer available. Professionally speaking a stainless steel mixing bowl produces a firmer more stable meringue.