Brown Sugar Meringue Cups

If you’re looking for a more caramelized flavor and color to your meringue it’s got to be brown sugar. These brown sugar meringue cups are filled with whipped cream and drizzled with homemade chocolate syrup and a cluster of raspberries. The perfect light but rich combination of flavors.

Tips for Baking Meringue & Whipped Cream

I’m am not an expert meringue maker, but have learned a lot from the few that I have made:

• Purity is everything. No yolk in your egg whites and make sure your mixing bowl is perfectly clean and dry. The light and fluffy texture of meringue relies on the egg white being pure. The fat in the egg yolk prevents the egg white protein strands hooking together, meaning the foam does not form as it should when mixing. It’s the same for any potential contaminants in a greasy bowl.
• Cream whips better when cold… seriously cold. You want your cream to be straight out of the refrigerator and give it a little extra by chilling your bowl and beaters (the inserts to your electric mixer) in the freezer for 20 minutes. Otherwise you may find your whipped cream flops again quickly after topping your meringue.
• Cream of tartar helps stabilize whipped cream. Add 1/2 tsp of cream to tartar to your whipped cream at the end of whipping to help it stabilize and stay fluffy for longer.
• Do not put meringue in the refrigerator. Moisture is the enemy of your beautifully crisp meringue. The chill of the fridge will draw moisture to your meringue, making it soggy and sad. Store your meringue somewhere dry, even the air on a humid day can cause problems.
• Do not fill your meringue until just before serving. I actually topped my brown sugar meringue cups too early and we ended up devouring before dinner because they were starting to get soggy. The kids were very pleased with their appetizer, lol!

Topping choices for Brown Sugar Meringue Cups

A classic white sugar meringue cup is filled with whipped cream and topped with berries. A pavlova is one of my husband’s favorite. As I pulled my brown meringue cups out of the oven, I had sudden visions of chop pastry profiteroles. I tasted a little a sure enough, the richness of that caramel flavor was calling out for chocolate.

I whipped up a batch of super simple chocolate syrup and these little guys took on another life. The berry adds to the pretty and flavor but my husband suggested a slice of banana would be a winning flavor combo too. What do you think?

Whatever you topping, enough making your brown sugar meringue cups and do tell me how they turned out:

Brown Sugar Meringue Cups

April 17, 2019

by Katherine Betts

Category Recipes Sweet Treats

Rich brown sugar meringue filled with whipped cream and topped with homemade chocolate syrup and berries.

Persons

6

Serving Size

1 meringue cup

Ingredients

For the Meringue:

• 3 egg whites (room temperature)
• 3/4 cup light brown sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 1/2 tsp vanilla extract
• .

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbs sugar
• .

For the Chocolate Syrup:

• 1 cup water
• 1/2 cup granulated white sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

For the Meringue:

1. Preheat oven to 225°F and line a baking sheet with baking paper.
2. Whisk the egg whites in a large bowl with an electric mixer until expanded and fluffy.
3. Gradually add the sugar while whisking until stiff peak, (approx 2-3minutes).
4. Add the cornflour, vinegar and vanilla and mix for just a few seconds.
5. Pipe the meringue onto the lined tray. Start in the centre of each cup, moving in a circular motion to the outside, then around the perimeter for a second and third layer.
6. Bake in the oven for around 2hrs, until the meringue can be easily removed from the paper without sticking. Allow to cool in a dry place.

For the Whipped Cream:

1. Put your mixing bowl and whisk in freezer for 20 minutes to chill.
2. Add the cream, sugar and vanilla to the bowl and whisk on high speed until medium to stiff peaks.

For the Chocolate Syrup:

1. Bring the water and sugar to a boil while whisking in the pan.
2. Mix in the cocoa powder and salt. Simmer while continuing to whisk until thickened, about 3 minutes.
3. Remove from the heat and add the vanilla extract. Allow to cool, the syrup with naturally thicken more as it cools.

To Complete Brown Sugar Meringue Cups

1. Using a piping bag or spoon, fill the cool meringue cups with whipped cream.
2. Drizzle with a little cooled chocolate syrup.
3. Top with banana or berries.
4. Serve immediately.

Tags

meringue

https://occasionallybake.com/brown-sugar-meringue-cups/

My kids absolutely loved these meringue cups, although they needed a bit of cleaning up afterwards, ha! There’s something about meringue that feels like a summer party, they always bring a smile. Enjoy!