Brown sugar and wattleseed meringues

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! 🙂