Butterscotch Meringues

"This is from Traditional Scottish Cookery. One of my favourite meringue recipes. To be truthful, I can't remember how many it makes - depends on the size!"
 
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Ready In:
1hr 10mins
Ingredients:
5
Serves:
10
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ingredients

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directions

  • Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess.
  • Beat the egg whites with the cream of tartar and the salt until stiff.
  • Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
  • Fold in chopped walnuts.
  • Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool.
  • Sandwich with whipped cream.

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Reviews

  1. These are delicious! I loved the brown sugar and walnut combination. Easy prep for a quick dessert. Great with or without whipped cream. The baking temp is off in the recipe...150C is 300F (302) and I did bake mine for about 30 minutes at 300, at which time I thought they would burn before being cooked through, and reduced the temp to 250F. I'll go with 250F for 1 to 1 1/2 hours next time. These are wonderful crunchy sweet little gems and I'll definitely make them again! Thanks for the recipe!
     
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RECIPE SUBMITTED BY

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
 
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