Muscovado sugar has a beautiful rich flavour and turns a regular meringue into a creamy Caribbean treat.
50g (1¾oz) caster sugar
50g (1¾oz) light muscovado sugar
150ml (5fl oz) (double) cream, to serve
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.
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.
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.