Introduction

Brown sugar meringues offer a delightful twist on the classic treat, combining a rich caramel flavor with a light, crispy texture. They’re perfect for a simple dessert or a creative topping for your favorite sweets.

A close-up of several light brown meringue cookies with a smooth, airy texture and swirled peaks. One meringue sits alone on a white marbled textured surface in the foreground, showing its round base and pointed top with soft ridges. Behind it, a white bowl is filled with more meringues, stacked loosely, highlighting their curves and matte finish. The scene is bright and simple with soft shadows around the meringues, making them look light and delicate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites
6oz (170g or 1 cup) soft brown sugar

Instructions

Step 1: Separate the egg whites carefully, ensuring no yolk gets into the bowl as this will prevent the whites from whipping properly.
Step 2: Whisk the egg whites until they become foamy. Continue whisking while gradually adding the brown sugar, one tablespoon at a time, until the mixture forms stiff peaks.
Step 3: Pipe or spoon the meringue onto a baking sheet lined with parchment paper, creating small mounds or shapes as desired.
Step 4: Bake the meringues in a preheated oven at 250°F (120°C) for about 1 hour. If possible, turn off the oven afterward and leave the meringues to cool inside to prevent cracks.
Step 5: Serve them plain or get creative by sandwiching them with whipped cream, dipping in chocolate, or pairing with ice cream.

Tips & Variations

Use room temperature egg whites for better volume and stability.
Add a pinch of cream of tartar to help stabilize the egg whites.
Flavor the meringue with a drop of vanilla or almond extract for extra depth.
Try folding in finely chopped nuts or chocolate chips before baking for a crunchy surprise.

Storage

Store meringues in an airtight container at room temperature to keep them crisp for up to one week. Avoid refrigeration, as moisture can soften them. If they lose their crunch, you can refresh them in a low oven for a few minutes before serving.

How to Serve

The image shows several pale beige meringue cookies arranged on a baking tray lined with light gray parchment paper. Each meringue has one layer with a swirled, ridged texture, shaped like a small peak with a pointed top, giving them a fluffy and airy look. The meringues are spaced evenly in rows, and the surface they are on is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use granulated white sugar instead of brown sugar?

Yes, but brown sugar adds a unique caramel flavor and a slightly chewier texture that white sugar does not provide.

Why aren’t my egg whites whipping properly?

Make sure there is no trace of yolk or grease in the bowl, and use clean, dry equipment. Also, egg whites whip better at room temperature.

Brown Sugar Meringues Recipe

Print Recipe

★★★★★

5 from 134 reviews

These brown sugar meringues are delightfully light, crisp on the outside and slightly chewy inside, made by whipping egg whites with soft brown sugar to create a sweet, caramel-flavored treat. Baked slowly at a low temperature, they are perfect for enjoying on their own or paired with whipped cream, chocolate, or ice cream.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: Approximately 12 small meringues 1x
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Gluten Free

Ingredients

Scale

Ingredients

3 egg whites
6 oz (170 g / 1 cup) soft brown sugar

Instructions

Separate the egg whites: Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites as this will prevent proper whisking.
Whisk the egg whites: Begin whisking the egg whites until they become foamy. Continue whisking and gradually add the soft brown sugar one tablespoon at a time, ensuring the mixture thickens and forms stiff peaks.
Pipe or spoon the meringue: Transfer the meringue mixture to a piping bag or use a spoon to shape dollops onto a baking sheet lined with parchment paper.
Bake the meringues: Preheat your oven to 250°F (120°C). Bake the meringues for about 1 hour. Once baked, if possible, turn off the oven and leave the meringues inside to cool gradually to prevent cracks from forming as they cool.
Serve and enjoy: Enjoy the meringues as they are, or get creative by sandwiching them with whipped cream, dipping them in chocolate, or serving alongside ice cream for a dessert variation.

Notes

Make sure no egg yolk contaminates the whites to achieve proper stiff peaks.
Adding sugar gradually helps create a stable meringue.
Cooling meringues slowly in the turned-off oven helps prevent cracks.
Use soft brown sugar for a richer caramel flavor compared to white sugar.
Meringues can be stored in an airtight container for several days to maintain crispness.

Keywords: brown sugar meringues, meringue recipe, easy dessert, egg white dessert, caramel meringue, baked meringue