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You are here: Home / Recipes / Brown Sugar Meringue Bites

Brown Sugar Meringue Bites

24/11/2021 by Gina Leave a Comment

I love meringue … it is easy to make and ticks a few boxes when looking for a gluten free dish.

These “meringue bites” were created to give me a little “morsel” to offer guests with coffee for a morning or afternoon tea, or at the end of a meal instead of chocolate (which I do love too!).

The combination of brown sugar and raw sugar gives these bites a slight caramel tone which is quite delicious … and very more’ish so be warned!

Simple to make and they keep for at least four weeks in the pantry in a sealed container.

As with all meringue mixes, it is important to prepare your ™ bowl to remove any residue of fat that may be in there … to do this add 1 litre of water and 30g vinegar to your ™ bowl and cook 10 minutes / Veroma / speed 2.  Decant the water, rinse with cold water to cool the bowl down, and wipe out with a clean cloth. Once cool you can prepare your meringue.  I usually do this a couple of hours before I make my meringue so that I don’t need to wait for the bowl to cool down.

It takes 3 hours for the meringue to cook, and 1 hour for it to rest in the oven, so start this recipe earlier in the day if you need your oven in the evening.

Meringue can also affected by moisture, so you may find that they can become a little sticky when left to sit on a serving plate for too long, so to combat this I usually dust mine lightly in icing sugar before storing as that will keep them “dry”.  Then I can simply take them straight from my container to serve when needed over the next month or so.  But this is totally optional.

As you are cooking a meringue at a higher temperature in your ™ bowl when making these bites (different temperature to when you make a pavlova) you will get some meringue cooked onto the base of your bowl … to clean your bowl easily simply add water to just level to the top of your blades, add a dash of detergent, and heat 1 minute / 60 degrees / speed 6 … wash your bowl out using a non-scratch scourer or ™ brush and the residue should come off quite easily.

Piping bag and selected nozzle ready for when the meringue is finished
Sugar in ™ bowl …
… and milled for 10 seconds before putting aside

Egg white and cream of tartar in ™ bowl …
… and mixed for 2 minutes at 70 degrees before adding in the vanilla
Meringue is then whipped for a further 2 minutes whilst adding back in the sugar

Open lid and scrape off any sugar that has landed on the ™ butterfly …
… and continue heating and mixing for a further 5 minutes
Meringue in now ready to be removed …

… and placed into a piping bag, making sure the mix is pushed up towards the nozzle without large air pockets
Meringue is piped onto a tray before being baked for 3 hours, and then rested for an hour in the oven …
… before being removed, cooled, and stored


Brown Sugar Meringue Bites
 
Save Print
Prep time
10 mins
Cook time
3 hours
Total time
3 hours 10 mins
 
Author: Gina @ The Passionate Pantry
Serves: 25 to 30 bites
Ingredients
  • 75g light muscovado sugar, or brown sugar
  • 75g raw sugar

  • 65g to 75g egg whites (from 2 egg whites), room temperature
  • ½ tsp cream of tartar

  • 1 tsp vanilla extract

  • Icing sugar for dusting, optional
Instructions
  1. Preheat oven to 100 degrees fan forced, and arrange rack into middle of oven
  2. Line a large baking tray with baking paper (use a dab of oil under the paper to hold it into place)
  3. Prepare your piping bag with the nozzle of choice and put aside ready to take the meringue when it is made (I use a size 11 nozzle, but use whatever size you like)
  4. Place sugars into TM bowl and mill 10 seconds / speed 10, put aside into a separate container
  5. Insert butterfly whisk
  6. Add egg whites and cream of tartar to TM bowl and whisk 2 minutes / 70 / speed 3 / no MC
  7. Add vanilla and set the Thermomix to whisk 2 minutes / 70 / speed 3 / no MC
  8. In this first 2 minutes, start to immediately add the sugar a tablespoon at a time through the hole in lid
  9. Open lid and scrape any sugar that has landed on the butterfly into the mix
  10. Continue mixing for a further 5 minutes / 70 / speed 3 / no MC
  11. Place meringue into piping bag, and remove any large air bubbles before piping … to do this I place the piping bag on its side on the bench, and use my hand or a scraper to push the mixture towards the nozzle … if there are large air pockets you will find it hard to get a nice even shape in your “bites” as you pipe out the meringue
  12. Pipe mixture onto the baking tray allowing 3cm space between them for a slight expansion (as they are small you should get up to 30 onto a large tray, I can pipe 6 across, and 5 rows down on a single tray)
  13. Place tray into oven and bake for 3 hours … open the door and test a meringue … you should be able to lift it off the baking paper, if not close the door and bake a further 30 minutes if needed
  14. Turn oven off and allow to cool for an hour in the oven, then remove tray, and place meringues onto a cooling rack to come to room temperature (this won’t take long, about 20 to 30 minutes)
  15. Once cool store in an airtight container where they will keep for at least four weeks
  16. If desired, dust meringues in a little icing sugar … this helps to keep them “dry”, and also remove any chance of them becoming a little “sticky” if left out on a serving plate for too long … but this is totally optional
Notes
As with all meringue mixes, it is important to prepare your ™ bowl to remove any residue of fat that may be in there ... to do this add 1 litre of water and 30g vinegar to your ™ bowl and cook 10 minutes / Veroma / speed 2. Decant the water, rinse with cold water to cool the bowl down, and wipe out with a clean cloth. Once cool you can prepare your meringue. I usually do this a couple of hours before I make my meringue so that I don't need to wait for the bowl to cool down.

It takes 3 hours for the meringue to cook, and 1 hour for it to rest in the oven, so start this recipe earlier in the day if you need your oven in the evening.

Meringue can also affected by moisture, so you may find that they can become a little sticky when left to sit on a serving plate for too long, so to combat this I usually dust mine lightly in icing sugar before storing as that will keep them "dry". I can then simply take them straight from my container to serve when needed over the next month or so. But this is totally optional.

As you are cooking a meringue at a higher temperature in your ™ bowl when making these bites (different temperature to when you make a pavlova) you will get some meringue cooked onto the base of your bowl ... to clean your bowl easily simply add water to just level with the top of your blades, add a dash of detergent, and heat 1 minute / 60 degrees / speed 6 ... wash your bowl out using a non-scratch scourer or ™ brush and the residue should come off quite easily.
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Filed Under: Baking, Dairy Free, Dessert, Eggs, Gluten Free, Main Ingredients, Meals and Courses, Nibbles, Nut Free, Recipes, Special Diets, Thermomix

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hints and recipes that I have 🙂

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3 months ago

The Passionate Pantry
Such great information xoBAKETIP #154BREAD GLAZESWhen glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked.Breads brushed with an egg yolk, whole egg, or yolk and milk glaze will have a shiny, deep-golden crust (thanks to the fat in the yolk) which will be slightly soft. Egg white glaze (one that is not commonly used but is well worth considering) also gives a lovely shiny golden finish that is not as dark as those using the yolk. Milk and cream glazes will give bread a soft crust with a slight sheen – cream will give a slightly darker colour than milk due to its higher fat content. And those brushed with water will have a crisp crust, with a matt, light golden colour.So next time you are glazing your bread loaves or rolls, first think about the crust finish you would like and then choose your glaze ingredient/s. And for extra impact, double-glaze your bread dough – brush the just-shaped dough with the glaze, leave to prove and then glaze again before baking.#bakeclub #bakeclubaustralia #baketip #bakingtips #tiptuesday #tipoftheweek #baking #learntobake #bakinghack #makeitdelicious #bakersofinstagram #bakeandshare #thebakefeed #breadglazes #breadbaking #finishingaloaf #breadfinishes #breadglazingtricks ... See MoreSee Less

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