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
50 g (2oz) golden caster sugar
125 g (4oz) light muscovado sugar
200 g (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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
