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These muscovado sugar meringues are flavoured with the delicious dusky flavour of unrefined muscovado sugar and are delicately crisp on the outside with a beautifully pillowy and marshmallowy centre. 

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Can you believe I don’t have a meringue recipe on The Kate Tin?! Shock. Horror! Considering that meringues are one of my favourite things to make (after macarons, although they are kind of the same thing), I feel like I’ve cheated you. But I’ll make it up to you because I’ve spent 8 years perfecting the meringue and I can honestly say that this right here, is the BEST meringue you’ll ever eat in your life. It certainly is mine! 

 

This recipe is a little different to most meringue recipes and that’s all thanks to Natura Sugars Muscovado Sugar and  Yotam Ottolenghi. Yotam is famous for many delicious savoury recipes, but his meringues? Well, they are legendary! So, what’s his secret? Heating the sugar in the oven and then gradually adding that to the whipped egg whites. The heat from the hot sugar stabilises the meringue and makes it whip extra high and fluffy. Problem is, I had zero success heating the sugar in the oven – more than twice I ended up with a puddle of melted sugar. Out of pure frustration, I stuck the bowl of sugar in the microwave for 2 minutes and voila! It worked like a bomb. 

The other hero of this recipe is the Natura Sugars Muscovado Sugar. I’ve made no secret of the fact that this is my favourite sugar of all time. I even created an entire cake inspired by it’s deliciously dark, liquorishy flavour. I love meringues but I often find they are way too sweet and sugary. Enter the dark muscovado sugar! Unlike most ‘normal’ sugars which have all the flavour and goodness of sugar cane refined out of them and just taste sweet, unrefined sugars like muscovado contain molasses. Adding this sugar to a blank canvas like meringue, really makes it shine! Have you tried baking with dark muscovado sugar before? 

Muscovado Meringues
Yields 12
Print
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 (125ml) large egg whites
  2. 165g (¾ cup) Natura Golden Caster Sugar
  3. 80g (⅓ cup) Natura Muscovado sugar, plus extra for sprinkling
Instructions
  1. Preheat the oven to 130°C (110°C if your oven is fan-forced). Line two standard baking trays with baking paper or silicone baking mats.
  2. Place the golden caster sugar in a microwave safe bowl and microwave on high for 2 minutes or until hot to the touch.
  3. Place the egg whites in the bowl of a stand mixer and whisk until soft peak stage. Carefully spoon the hot sugar into the egg whites as you whisk, beating for 7-8 minutes until the mix is completely cold.
  4. The meringue should be very thick, glossy and form stiff peaks when the beater is lifted.
  5. Lower the speed and add the Natura Sugars Muscovado Sugar gradually.
  6. Beat until the sugar has dissolved completely.
  7. Drop large spoonfuls of the meringue onto the prepared baking trays.
  8. Sprinkle the meringues with a little extra muscovado sugar.
  9. Bake for 2-2 ½ hours or until the meringues are crisp but still marshmallowy on the inside.
Notes
  1. TIP: You can check that they’re done by lifting one off the tray, the outside should be crunchy and hard with a slightly soft center.
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calories
0
fat
0g
protein
0g
carbs
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