Brown Sugar Meringues with Cinnamon Cream

Gorgeous handmade foodie gifts for Christmas: Brown Sugar Meringues with Cinnamon Cream


Brown Sugar Meringues with Cinnamon Cream

Makes 10 pairs
Time 1½ hours.
Per portion: 121 Kcal, 8g fat (4.5g saturated)
Suitable for vegetarians

Egg whites 2
Light muscovado sugar 65g (2½oz)
Caster sugar 50g (2oz)
Double cream 150ml pot
Ground cinnamon ¼ tsp
Dark chocolate 50g (2oz), chopped (optional)

1 Preheat the oven to 110°C/225°F/Gas ¼. Line a large baking sheet with a sheet of non-stick baking paper. Whisk the egg whites in a large bowl with a hand-held electric mixer until they are stiff and the bowl can be turned upside down without the meringue moving.

2 Mix 50g (2oz) of the muscovado sugar with the caster sugar in a bowl then gradually whisk into the egg whites, a teaspoonful at a time and continue to whisk for 1–2 minutes until it is very thick and glossy.

3 Using a dessertspoon, take a scoop of meringue, slide the bowl of a second dessertspoon into the first spoon to shape the meringue into a neat oval. Slide it off the second spoon with the help of the first spoon on to the paper. Continue until all the meringue has been shaped and you have about 20 meringues.

4 Bake the meringues for 1–1¼ hours or until they can be lifted off the paper easily. Leave to cool.

5 To serve, pour the cream into a bowl, add the remaining sugar and cinnamon and whisk until it forms soft swirls, then use it to sandwich the meringues together. Place them in paper cases.

6 If using the chocolate, place in a heatproof bowl over a barely simmering saucepan of water and stir until it has melted. Drizzle over the meringues.

Cook’s tip
The cooled, unfilled meringues can be packed into a biscuit tin lined with non-stick baking paper and will keep for up to 1 week.


Recipe taken from Fantastic Food For Less available now for just £7.99 from



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