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!”
READY IN:
1hr 10mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Beat the egg whites with the cream of tartar and the salt until stiff.
  3. Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
  4. Fold in chopped walnuts.
  5. 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.
  6. Sandwich with whipped cream.

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