Brown-sugar meringues with hazelnut butterscotch sauce
- May 2016
- Makes 4-6
- Hands-on time 20 min, oven time 2 hours, plus cooling
John Whaite uses brown sugar to give his meringues a delicious caramel taste. Making your own meringues is far more impressive than buying shop-bought.
- 33.6g (18.7g saturated)
- 45.4g (45.2g sugars)
These are big for 4 people, so if you’re serving 6, feel free to make 6 meringues. They’ll take the same amount of time to cook – they might be a touch more crisp, but the insides will still be soft and mallowy.
The meringues will keep for up to 48 hours in a sealed container in a cool room.
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