Brown Sugar Meringues
My girlfriend from France was visiting and brought with her a gift of Coulis De Salidou, (she knows me to well). I had never seen or heard of it, but my gosh, its amazing… I caught my daughter eating it straight from the tube! It is salted caramel, ready to squeeze over any thing. Perfect on ice cream or these brown sugar meringues.
90g light brown sugar
4 egg whites (I used large eggs)
100g castor sugar
4 Tablespoon chopped pistachio nuts (not salted)
Caramel sauce to serve, I used a product called, Coulis de Salidou, available at Simon Johnson.
Preheat oven to 120C fan forced.
Line a large tray with baking paper sheets lined with baking paper.
Beat the egg whites until soft peaks form. Add the castor sugar gradually beating until the whites are thick and glossy, gently sprinkle in the brown sugar.
Spoon 2 tablespoon of meringue onto the trays, leaving a space between. I use the spoon to shape my meringues. Sprinkle over pistachio nuts.
Bake for about 50 minutes until firm. Turn oven off and leave door slightly open I use a rolled up tea towel until meringues are quite cold.