Brown sugar meringues are also delightful. Serve them with rich caramel cream*, and maybe luscious candied chestnuts or a compote of prunes and dried figs, perhaps simmered in a red wine and muscat syrup. The caramel cream can be used to sandwich the macaroons if you should tire of chocolate ganache.
80g light brown sugar
4 eggwhites (120ml)
100g castor sugar
* see Stephanie Alexander's recipe for 'Caramel cream' on cuisine.com.au
Preheat oven to 120C.
Have ready 2 baking sheets lined with baking paper.
Sift the brown sugar into a bowl and set aside.
Beat the eggwhites until soft peaks form. Add the castor sugar in 3 lots, beating until the whites are glossy and thick. With motor still running, steadily "rain" in the brown sugar as if it was polenta.
Spoon tablespoon blobs of meringue onto the trays, leaving space between. Smooth tops if you like. I like the little swirls and peaks from the spoon, so please yourself. If you are going to fill them with caramel cream later it is a good idea to shape the mounds with a definite hollow in the centre.
Bake for about 50 minutes until firm. Turn oven off and prop door open with a wooden spoon or similar and leave until meringues are quite cold.
Store in an airtight container.
Makes 16 meringues.
This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store