Brown sugar and wattleseed meringues

Brown sugar and wattleseed meringue

Brown sugar and wattleseed meringue

These little bite sized meringues were a creation I decided on to take to my farewell high tea. I tried my first brown sugar pavlova at the most wonderful office Christmas party last year and have been wanting to give them a go myself. I figured I could make a bite sized meringue, sprinkled with ground wattleseed as a lovely contribution to an outdoor high tea. They are really very easy, and I think they look great. They sure taste amazing!

Makes 24

2 egg whites
1/4 cup caster sugar
1/4 cup dark brown sugar
1/2 teaspoon roasted wattleseeds

Whisk the eggwhites to soft peaks. Gradually add the caster sugar, whisking till firm and glossy. Break up all lumps, or sift, the brown sugar and gradually add to the egg whites, continuing to whisk till thoroughly combined.

Scoop heaped teaspoons of the mixture onto lined baking trays.

Grind the wattleseeds in a mortar and pestle. Sprinkle over the meringues. Bake at 150oC for 30 minutes then turn off the oven, leaving the meringues in the oven overnight to cool and crisp.

Serve as petit fours, with coffee, or at high tea! 🙂

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Morning or afternoon tea, Snack and tagged , , . Bookmark the permalink.

2 Responses to Brown sugar and wattleseed meringues

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