Brown sugar adds a lovely caramel flavor to the meringues. Good with whipped cream, as a filling sandwiched between the meringues, and drizzled with melted bittersweet chocolate.
Yield: Makes 36 small meringues
4 large egg whites
1 cup packed light brown sugar
1. Preheat the oven to 250°F (130°C). Beat the egg whites in a bowl with an electric mixer until soft peaks form. Beat in the brown sugar, 2 tbsp at a time.
2. Line 2 baking sheets with wax paper. Using a heaping teaspoon for each, spoon the meringues, spaced about 1in (2.5cm) apart, on the baking sheet. Bake for 1 hour, or until they are crisp on the outside and slightly chewy inside.
Crisp meringues: To make the meringues crisp, turn the oven off and leave them inside until completely cool.