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Brown Sugar Meringue

a wire whisk lifted from a bowl of brown sugar meringue
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Create a fabulous brown sugar meringue for your favorite pies and desserts. Follow our expert tips for the perfect texture and shine.

Ingredients

Scale
  • 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

  1. In a mixer with whisk attachment, beat the egg whites on high speed until foamy.
  2. Add the cream of tartar and salt and continue beating at high speed.
  3. When the whites form soft peaks, with the mixer still running, begin to add the sugar, 1 tablespoon at a time.
  4. Once all of the sugar is incorporated, add the vanilla and beat until well blended.
  5. 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.

Find it online: https://classic-recipes.com/brown-sugar-meringue/