A mixture of light muscovado and golden caster sugar in this meringue recipe gives it a delicious toffee flavour. A perfect sweet treat if you are preparing an afternoon tea.
Making meringues is easy if you know how, but there are some pitfalls - from whisking to oven temperatures. Follow our expert advice on how to make perfect meringues.
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Yields:
20
Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Cal/Serv:
90
Ingredients
3
large egg whites
50g
(2oz) golden caster sugar
125g
(4oz) light muscovado sugar
200g
(7oz) dark chocolate
Whipped double cream to serve
Directions
Step 1
Line three baking sheets with baking parchment and preheat the oven to 130°C (110°C fan oven) mark 1⁄2.
Step 2
Whisk the egg whites in a large grease-free bowl until stiff peaks form. Mix both kinds of sugar together, then add to the whites, 1tbsp at a time, and whisk in until the meringue is stiff and shiny.
Step 3
Secure parchment on to each baking sheet with a little meringue, then shape the mixture into quenelles as follows: using two dessert spoons and working quickly, take a scoop of the meringue with one spoon and scrape from one to the other three times to form a smooth oval. Carefully transfer each meringue to the parchment, spacing them well apart.
Step 4
Bake for 11⁄2hr or until the meringues lift off the baking parchment easily. Remove from the oven now for a gooey centre or leave in a cooling oven for a further 2hr to dry out completely.
Step 5
Melt the chocolate in a bowl (deep enough to dip the meringues up to halfway) suspended over a pan of just-boiled water, making sure the bowl doesn't touch the water. Dip the meringues to half-coat them in chocolate, then leave to set on parchment. When cool, arrange on a plate and serve with freshly whipped cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
