Demerara meringues

Demerara meringues

By
From
Margaret Fulton Favourites
Makes
12
Photographer
Tanya Zouev and Armelle Habib

Demerara sugar is the least refined sugar and still has much of the molasses left in the crystals, which gives it a distinctive, rich flavour. When used in making meringues, its flavour and texture make for a light meringue, pale bisque in colour. Dredging the tops of the unbaked meringue with a little Demerara adds a pretty, golden crystal finish. Demerara meringues go well with whipped cream and a chocolate or caramel sauce on the side.

Ingredients

Quantity Ingredient
1/3 cup demerara sugar
2 large egg whites

Method

  1. Spread the sugar out on a baking tray and place in the oven at 100°C for an hour or so to dry out. Leave to cool then place in a blender or food processor and grind the sugar fairly finely.
  2. Beat the egg whites until they form soft peaks then beat in half the sugar until the mixture is thick and shiny. Using a large metal spoon, gently fold in the remaining sugar. To do this, cut gently down through the mixture and lift some up and over onto the top, repeating until whites and sugar are lightly mixed. It is not necessary to mix thoroughly; if the mixture is overworked the air cells in the meringue will break down.
  3. To shape the meringues, use 2 wet dessertspoons. With one, scoop up a heaped spoonful of mixture. With the other spoon, scoop this mixture out onto a baking tray lined with baking paper, to form a half-egg shape. If necessary, neaten the shape with a knife dipped in cold water. Repeat until all mixture is used. This should make 12 meringues.
  4. Dredge the tops with a little extra Demerara sugar and bake in a 120°C oven for 1 hour or longer until firm. Gently lift each meringue off the tray, press the base with your finger while still warm to make a hollow and return to oven for a further 30 minutes until crisp and dry. Leave to cool in the turned-off oven.
Tags:
Margaret
Fulton
Favourites
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