Muscovado Meringues


Preparation info

  • Difficulty


  • Makes


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

Muscovado sugar has a beautiful rich flavour and turns a regular meringue into a creamy Caribbean treat.


  • 2 egg whites
  • 50 g ( oz) caster sugar
  • 50 g ( oz) light muscovado sugar
  • 150 ml (5 fl oz) (double) cream, to serve


  1. Preheat the oven to 110°C/225°F/gas mark ¼. In a clean bowl, beat the egg whites until stiff. Gradually add the sugars, a little at a time, continuing to beat until the mixture has a smooth, shiny, thick consistency.
  2. Line 2 baking sheets with greaseproof paper. Spoon on the meringue in small mounds, leaving a little space between them. Place in the oven for 1½ hours, or until the meringues feel dry to the touch. Cool in the oven with the door slightly open.
  3. Store the meringues in an airtight container for up to a couple of days. When ready to serve, whisk the double cream until stiff and use it to sandwich pairs of the meringues together.