Brown Sugar Meringue Cookies
I love making meringue cookies and they’re my go-to dessert to bring to a gathering. I recently found myself in a predicament with no granulated sugar in the house so I decided to try brown sugar in my meringue cookie recipe and this is now my favorite way to make them!
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These brown sugar meringue cookies are light and crispy and they will melt-in-your mouth. They’re always a hit when I bring them to a party!
Here’s what you’ll need to make these delicious brown sugar meringue cookies
Ingredients
- ¾ cups (160 grams) packed brown sugar*
- ½ cup (egg whites (I used 3 large egg whites)
- ½ tsp cream of tartar
- Pinch of salt
Equipment
- Medium pot of simmering water
- Heat proof mixing bowl
- Whisk
- Thermometer
- Stand mixer with whisk attachment or hand mixer
- Large decorating bags
- Decorating tip 1M
- Parchment lined baking sheets
*You can use light brown or dark brown sugar for this recipe. Dark brown sugar meringue cookies will have a stronger molasses flavor.
Instructions
- Preheat your oven to 180˚F (82˚C).
- Place egg whites, brown sugar, salt, and cream of tartar into the mixing bowl and whisk to combine.
- Place the bowl over a simmering pot of water and heat the mixture until it reaches 120˚F (49˚C) while whisking constantly.
- Remove the bowl from the simmering water and place it on the stand mixer with a whisk attachment. If you’re using a hand mixer, place the bowl onto a non-skid, heat proof surface.
- Whip the mixture on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and whip the mixture until stiff peaks form, about 2-3 more minutes.
- Fit a decorating bag with a decorating tip 1M and fill the bag with the meringue.
- Pipe swirls of meringue on parchment lined baking sheets.
- Bake the meringue cookies at 180˚F (82˚C) for 2-3 hours. Allow the meringue cookies to cool completely before removing them from the parchment paper.
To store the meringue cookies, layer them with parchment paper in an airtight container. Store them at room temperature for up to one week or in the freezer for up to three months.
Take a look at this post for all of my tips on how to make meringue cookies.
Brown Sugar Meringue Cookies
This is my go-to dessert to bring to a gathering! Here's my recipe for light, crispy, melt-in-your mouth brown sugar meringue cookies.
Ingredients
- ¾ cups (160 grams) packed brown sugar (see notes)
- ½ cup egg whites (I used 3 large egg whites)
- ½ tsp cream of tartar
- Pinch of salt
- Medium pot of simmering water
- Heat proof mixing bowl
- Whisk
- Thermometer
- Stand mixer with whisk attachment or hand mixer
- Large decorating bags
- Decorating tip 1M
- Parchment lined baking sheets
Instructions
- Preheat your oven to 180˚F (82˚C).
- Place egg whites, brown sugar, salt, and cream of tartar into the mixing bowl and whisk to combine.
- Place the bowl over a simmering pot of water and heat the mixture until it reaches 120˚F (49˚C) while whisking constantly.
- Remove the bowl from the simmering water and place it on the stand mixer with a whisk attachment. If you’re using a hand mixer, place the bowl onto a non-skid, heat proof surface.
- Whip the mixture on medium speed until soft peaks form, about 2 minutes. Increase the speed to high and whip the mixture until stiff peaks form, about 2-3 more minutes.
- Fit a decorating bag with a decorating tip 1M and fill the bag with the meringue.
- Pipe swirls of meringue on parchment lined baking sheets.
- Bake the meringue cookies at 180˚F (82˚C) for 2-3 hours. Allow the meringue cookies to cool completely before removing them from the parchment paper.
Notes
You can use light brown or dark brown sugar for this recipe. Dark brown sugar meringue cookies will have a stronger molasses flavor.
To store the meringue cookies, layer them with parchment paper in an airtight container. Store them at room temperature for up to one week or in the freezer for up to three months.
