The great thing about meringue cookies is that they require few components — sometimes egg whites, granulated sugar, vanilla extract, and cream of tartar. However granulated white sugar will not be the one sort of sugar that can be utilized. And, with many various kinds of sugar on the market, meringues shouldn’t simply be restricted to 1 form of sugar.
Bakers won’t need to look too far to seek out the answer to richer-tasting meringues: brown sugar. Arguably the second hottest sort of sugar, brown sugar is understood for its richer shade and deeper taste. The usage of molasses in brown sugar is what provides it its distinctive style, which continues to be candy however ever so barely bitter for a extra full-bodied taste. It additionally accommodates extra moisture, which supplies baked items a pleasant chewy texture.
When brown sugar is utilized in meringues, it provides the cookies a beautiful caramel shade and a decadent taste to match. The very best half is that brown sugar can be utilized as an alternative to white sugar in a one-to-one ratio. Simply select a meringue cookie recipe, use brown sugar, and benefit from the scrumptious outcomes.
Getting probably the most out of brown sugar
Correctly incorporating the sugar is half the battle when making meringues. Sugar ought to be crushed into the combination till completely no sugar crystals or coarse items stay. Any remaining grittiness will end in crunchy bits within the closing product, which nobody desires.
Sugar ought to be added regularly, both by including a small quantity at a time in common intervals or repeatedly pouring sugar in slowly. Whatever the technique, the bottom line is to permit the combination to kind right into a foam earlier than persevering with so as to add extra sugar.
To additional capitalize on the good taste of brown sugar, give the meringues some add-ins. The toasty taste of the brown sugar will pair properly with nuts, chocolate chips, or dried chopped fruits. Simply remember to begin shaping the meringues as quickly as all the pieces is blended in; some components like nuts will seep oil into the meringues if positioned within the combination for too lengthy, which may trigger the meringues to change into skinny.
