Calling all dessert enthusiasts, let your taste buds prepare for a delightful journey with our exquisite brown sugar meringue. This culinary masterpiece combines the perfect balance of sweetness and texture to elevate any occasion. Discover the secrets behind crafting this delightful confection as we guide you through a step-by-step recipe that guarantees success.
In addition to the classic brown sugar meringue, we present two tantalizing variations to satisfy every palate. Indulge in the lusciousness of our chocolate-swirled meringue, where rich cocoa powder weaves its magic, creating an irresistible symphony of flavors. Alternatively, embark on a citrusy adventure with our lemon-infused meringue, where zesty lemon zest dances across your tongue, leaving a refreshing burst of sunshine.
Each recipe is meticulously explained with easy-to-follow instructions, ensuring that even novice bakers can achieve meringue perfection. From whipping the egg whites to achieving the perfect peaks, we guide you through every step, ensuring a flawless meringue every time.
So, whether you're seeking a classic dessert to impress your guests or craving a unique flavor experience, our brown sugar meringue recipes have something for everyone. Get ready to embark on a culinary journey that will leave you craving more.
BROWN SUGAR SWISS MERINGUE BUTTERCREAM
This intensely rich, silken frosting works well on spice, carrot, or pound cakes. Try it on our Caramelized-Apple Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
- Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.
CREAMY PINEAPPLE PIE WITH BROWN SUGAR MERINGUE
Make and share this Creamy Pineapple Pie With Brown Sugar Meringue recipe from Food.com.
Provided by Boomette
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Graham Cracker Crust: Preheat oven to 350 degrees. Butter a 9-inch pie plate. Mix together the crumbs, sugar, and salt in a medium bowl. Add melted butter and stir to combine. Press mixture evenly into prepared pie plate. Bake for 8-10 minutes. Cool.
- Reduce oven to 325 degrees.
- Creamy Pineapple Filling: Whisk together sugar and cornstarch in medium saucepan. Add yolks and pineapple puree, and cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 8 minutes. Stir in vanilla and any leftover pineapple chunks.
- Pour mixture into prepared crust.
- Brown Sugar Meringue: Put egg whites and cream of tarter in bowl of electric mixer. Beat on high until soft peaks form. Slowly add brown sugar, beating until stiff.
- Pile meringue on top of warm filling, making sure to spread it right to the edges. Bake at 325 degrees for 15-20 minutes, until golden. Cool at least one hour, then refrigerate.
YUMMIES, BARS, WITH BROWN SUGAR MERINGUE
This recipe was given to me by Mom,and she got it from a friend in 1968; so it's withstood the TEST of TIME! They have a cooky base, chopped nuts of your choice, and a brown sugar meringue topping. They just MELT in your mouth, and are so yummy, they came by the name easily!
Provided by Beth M.
Categories Cookies
Time 50m
Number Of Ingredients 16
Steps:
- 1. Grease a 9 X 9 pan, or small rectangular pan; Preheat Oven to 350 degrees.
- 2. If you want to add chopped nuts, they can be placed in the egg white mixture or spread on top of the first layer, the cooky base.
- 3. Spread the cooky dough in the pan, top with the nuts if desired, and spread the egg white mixture over all.
- 4. Bake for 25 to 30 minutes. This does get brown, so you need to check it, and it can get a crackled top which is normal. If you under-bake it, the cooky layer is soggy, so let it get brown, but not burned on top.Cool and then cut into small bars or squares.
- 5. THIS RECIPE CAN EASILY BE DOUBLED, AND I MADE THEM IN A JELLY ROLL PAN WHICH HOLDS THE DOUBLED RECIPE. IT THEN CAN BE CUT INTO ABOUT 36 BARS.
BROWN SUGAR PINEAPPLE MERINGUE PIE
This is a refreshing sweet on a hot day. Serve chilled.
Provided by Tiffany Bannworth
Categories Other Desserts
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat oven at 325.
- 2. Make crust. See recipe. https://www.justapinch.com/recipes/dessert/pie/honey-oat-pie-crust.html
- 3. Mix all pie ingredients in a bowl and whisk thoroughly.
- 4. Optionally place ladyfingers in crust. Pour in batter.
- 5. Bake until firm around edges, but not center.
- 6. In a chilled metal bowl, beat eggs white until frothy with soft peaks.
- 7. Add powdered sugar. Continue to beat until soft to firm peaks.
- 8. Pour over pie. Smooth across the entire pineapple filling.
- 9. Bake to light brown. Dust with powdered sugar.
- 10. Refrigerate until totally chilled.
BROWN SUGAR MERINGUE
This is a variation of Meringue that I think you will enjoy... it adds flavor and crispiness to your bars, cakes, candies, cookies, muffins and pies... Many bakeries use this to form a "crust" on the top of muffins and breads... Now you know the "secret"! Have Fun and Enjoy!
Provided by Colleen Sowa
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. Beat the egg whites until they are very frothy. Slowly add the brown sugar, vanilla and salt. Beat to stiff peaks. Put on your recipe and bake at 325 degrees for 16 to 20 minutes (depending on your oven
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and will result in a less stable meringue.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them to whip up more quickly and easily.
- Add the sugar gradually, while the egg whites are whipping. This will help to prevent the meringue from becoming grainy.
- Whip the meringue until it reaches stiff peaks. This means that the peaks of the meringue should be firm and hold their shape when you lift the whisk out of the bowl.
- Be careful not to over-whip the meringue. Over-whipped meringue will become dry and crumbly.
- Use the meringue immediately after it is made. Meringue will start to deflate over time, so it is best to use it as soon as possible.
Conclusion:
Brown sugar meringue is a delicious and versatile topping for many desserts. It is easy to make and can be flavored with a variety of ingredients. With a little practice, you can create beautiful and impressive meringue desserts that will wow your friends and family.
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