Brown Sugar Meringue

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This brown sugar meringue is light and fluffy with a glossy finish and a subtle hint of molasses from the sugar. It’s perfect for topping pies, spooning over puddings, or piping into crisp meringue cookies. It’s a fantastic way to elevate your desserts.

Meringue can be tricky, but a few simple tricks ensure consistent results. Use room-temperature egg whites, a clean, grease-free bowl, and add the sugar gradually once soft peaks form. The brown sugar gives the meringue a warm depth that pairs beautifully with everything from pumpkin pie to chocolate tarts.

Ingredient Notes

• Egg whites: Use room-temperature whites for better volume. It’s best to separate the eggs first, then let them come to room temp. Avoid any yolk contamination.
• Cream of tartar: Helps stabilize the egg whites for a firmer meringue.
• Salt: A small pinch enhances the flavor and balances the sweetness.
• Brown sugar: Dark or light brown sugar adds flavor and color—pack it firmly.
• Vanilla: Vanilla paste or extract adds depth and enhances the brown sugar.

Steps to Make Brown Sugar Meringue

1. In a stand mixer with the whisk attachment, beat egg whites on high speed until foamy.
2. Add cream of tartar and salt; continue beating at high speed.
3. When soft peaks form, slowly add the brown sugar, 1 tablespoon at a time, with the mixer running.
4. Once all sugar is incorporated, add vanilla and beat until stiff, glossy peaks form.
5. Use immediately to top pies, pipe onto sheets for cookies, or torch/bake as needed.

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.
• If the yolks are not used in the pie filling, place them 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.

Recipe Variations

• Brown sugar meringue cookies. Pipe onto parchment and bake low and slow until crisp.
• Spiced meringue. Add 1/4 teaspoon cinnamon or pumpkin spice with the vanilla.
• Citrus twist. Use orange or lemon zest to complement the molasses notes.
• Chocolate swirl. Gently fold in melted cooled chocolate before piping.
• Toasted topping. Brown under the broiler or with a torch after topping pies.

Serving Suggestions

• Top cream pies, custards, or baked Alaska with the meringue.
• Pipe into rosettes for baking into airy brown sugar meringue cookies.
• Use to finish banana pudding or butterscotch pie with flair.
• Torch the meringue just before serving for a caramelized look.
• Layer with whipped cream and fruit in a meringue parfait.

Brown Sugar Meringue

Diana Rattray

Create a fabulous brown sugar meringue for your favorite pies and desserts. Follow our expert tips for the perfect texture and shine.

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Servings 8 servings

Calories 79

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

  

1x2x3x

• 4 large egg whites, room temperature
• ½ tsp cream of tartar
• Pinch of salt
• ⅔ cup brown sugar, (approximately 140 grams), packed, light or dark
• 1 tsp vanilla extract, or vanilla bean paste

Recommended Equipment

• Stand mixer

Instructions

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• In a mixer with whisk attachment, beat the egg whites and cream of tartar on high speed until foamy. Add the salt and continue beating at high speed.
  4 large egg whites | 1/2 tsp cream of tartar | Pinch of salt
• When the whites form soft peaks, with the mixer still running, begin adding the brown sugar 1 tablespoon at a time. If your brown sugar is very lumpy, rub it through a colander or break it up with your fingers before adding.
  2/3 cup brown sugar
• Once all of the sugar is incorporated, add the vanilla extract and beat until well blended.
  1 tsp vanilla extract
• 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.
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.

Notes

 

 

Nutrition

Calories: 79kcalCarbohydrates: 18gProtein: 2gFat: 0.03gSodium: 33mgPotassium: 82mgSugar: 18gCalcium: 16mgIron: 0.2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword brown sugar meringue

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