Brown sugar meringues with chilli & tamarind

Name: Brown sugar meringues with chilli & tamarind
Yield: Serves 4
Ingredients: 150 ml (generous ½ cup) double (heavy) cream; 55 g (¼ cup) caster sugar; 55 g (¼ cup) light muscovado brown sugar or light soft brown sugar; 1-2 bird’s eye chillies, finely chopped; 3 tablespoons tamarind paste (I favour a lighter, less concentrated one); 1 teaspoon caster sugar; Ground chilli, to dust (optional); 1 tablespoon caster sugar; 2 egg whites (70 g/2½ oz), at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Whisper of Cardamom

By Eleanor Ford

Published 2024

About

Resolutely brown food, but with big, bold flavours. The meringues are a showcase for the sugar, so I would choose a good light muscovado that has a deep toffee intensity. The sauce is then thrillingly chilli-hot and mouth-twistingly sour from the tamarind. If that kind of thing is your jam, you must try this recipe.

Ingredients

For the brown sugar meringues

2 egg whites (70 g/2½ oz), at room temperature

Cake
ice cream
Gluten-free
Vegetarian

Method

Line a baking sheet with baking parchment. Heat the oven to 150°C/130°C fan (300°F).

In a stand mixer or with an electric whisk at medium speed, beat the egg whites to soft peaks. Whisk in the white sugar then brown sugar, adding a spoonful at a time. Increase th