Brown Sugar Meringue
Create a fabulous brown sugar meringue for your favorite pies and desserts. Follow our expert tips for the perfect texture and shine.
This delicious brown sugar meringue is a fabulous pie and dessert topping. The meringue is shiny and firm, and it can even be piped onto baking sheets to make cookies.
Meringue Making Tips
- Use a glass or stainless steel mixing bowl. Avoid plastic. Ensure the bowl and whisk are completely dry and free of grease.
- Separate the eggs cautiously. Even a tiny speck of yolk in the whites can ruin the meringue. Separate an egg white into a small glass or stainless bowl; transfer it to the larger mixing bowl, then repeat with the remaining eggs.
- Place the yolks in a covered container and refrigerate or freeze them for other uses.
- After separating the egg whites, let them come to room temperature.
- If you don’t have cream of tartar, replace it 1/2 teaspoon of lemon juice or white vinegar.
Brown Sugar Meringue
Create a fabulous brown sugar meringue for your favorite pies and desserts. Follow our expert tips for the perfect texture and shine.
Ingredients
- 4 large egg whites, room temperature approx. 132 grams
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 2/3 cup 132 grams packed dark brown sugar, or light brown
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a mixer with whisk attachment, beat the egg whites on high speed until foamy.
- Add the cream of tartar and salt and continue beating at high speed.
- When the whites form soft peaks, with the mixer still running, begin to add the sugar, 1 tablespoon at a time.
- Once all of the sugar is incorporated, add the vanilla and beat until well blended.
- Check for stiff peaks by lifting the whisk. When the meringue is ready the peaks will be sturdy and glossy, and standing on their own.
Notes
Note: Eating raw or undercooked eggs can pose a risk for food-borne illness. Cook a meringue pie topping for at least 15 minutes at 350 F.
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