These clouds of sweet deliciousness have a crisp shell but will melt in your mouth. For a change I tried making these meringues with muscavado sugar instead of castor sugar as I usually do. I love using muscavado sugar in my baking because of the wonderful caramel flavor it adds and so I was keen to see how it would work in a batch of meringues – they turned out great!
I also added some coffee and a swirl of cocoa into the meringue mix before spooning it out in a very rustic fashion onto the baking tray. They were such a treat!
If you like meringues you may also want to try these vanilla bean and almond meringues with berry sauce. Please continue to share your photos when you try the recipes, it makes my day!
MOCHA AND MUSCAVADO MERINGUES
- Servings: 18
- 4 large egg whites
- 2.5ml (½ tsp) cream of tartar
- 240g light muscavado sugar
- 10ml (2 tsp) instant coffee granules
- 5ml (1 tsp) vanilla extract
- 15ml (1 tbsp) cocoa powder
1.) Preheat the oven to 130ºC. Line two baking trays with baking paper.
2.) Place the egg whites and cream of tartar in a clean glass or metal bowl and whip until stiff.
3.) Combine the muscavado sugar and coffee granules in a bowl. Add the sugar mixture to the egg whites one tablespoon at a time while whisking. Be sure to add the sugar gradually to allow time between each addition so that the sugar dissolves properly (1 minute between each addition is usually sufficient). Once all the sugar has been added the meringue should be thick, glossy and smooth.
4.) Whisk in the vanilla extract. Sift the cocoa over the meringue mix in the bowl and gently fold in a few times by hand – not too much as you want streaks in the mixture, three or four times is enough.
5.) Scoop heaped tablespoonfuls of the meringue mixture onto the trays. Allow space between the meringues as they will expand during baking.
6.) Bake the meringues for 1½ hours. Turn the oven off, keep the door closed and allow the meringues to dry out for another 1½ hours. Store in an airtight container.
