Caramel Meringues

Take care not to over cook these so that they stay chewy in the middle. The muscovado sugar gives these meringues a marvellous  caramel flavour.


  • 115g/ 4oz/ 0.5 cup muscovado sugar
  • 2 egg whites
  • 5ml/ 1tsp finely chopped walnuts (optional but gooooood)Photo


  1. Preheat the oven to gas mark 3 (160C/ 325F) and line two baking sheets
  2. Press the sugar through a metal sieve into a bowl
  3. whisk the egg whites in a grease free bowl until stiff and dry, then add the sieved brown sugar, about 15ml/ 1 tbs at a time, whisking it in the meringue until it is thick and glossy.
  4. spoon small mounds of the mixture onto the baking trays and sprinkle with the optional nuts
  5. bake for 30 minutes then leave to cool for 5 minutes on the trays… then transfer to wire rack to cool completely

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