Brown Sugar Meringues with Strawberries

Ingredients (6)

For the brown sugar meringues:

  • 1/4 cup plus 1 tablespoon firmly packed dark brown sugar
  • 2 large egg whites
  • Large pinch of cream of tartar

For the strawberries:

  • 2 1/2 pints strawberries
  • About 2 tablespoons granulated sugar

To serve:

  • 1 1/2 cups crème fraîche
Try Amazon Fresh
Nutritional Information
  • Calories155
  • Fat8.64g
  • Saturated fat4.85g
  • Trans fat
  • Carbs18.58g
  • Fiber2.23g
  • Sugar15.38g
  • Protein2.52g
  • Cholesterol21.84mg
  • Sodium36.19mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Brown Sugar Meringues with Strawberries

Celebrate spring with this refined strawberry dessert from pastry chef Emily Luchetti of San Francisco’s Waterbar.

Planning Ahead: The meringues can be made several days in advance and stored in an airtight container. If the container is not airtight, the meringues will get soggy.


For the brown sugar meringues:
  1. 1Preheat the oven to 225°F. Trace eight 3-inch circles onto parchment paper, leaving at least 1 inch between them.
  2. 2Sift or push the brown sugar through a fine-mesh sieve to remove any lumps.
  3. 3With an electric mixer, whip the egg whites until foamy, 30 seconds. Add the cream of tartar. Increase to high speed and add the 1/4 cup brown sugar, a tablespoon at a time. Whip the egg whites until very thick and satiny, about 2 minutes with a stand mixer or 4 minutes with a handheld mixer.
  4. 4Place a 1/4-inch tip in a pastry bag and fill it with the meringue. Starting from the center of each circle on the parchment paper, pipe the meringue onto the circles, making solid coils. Sprinkle the remaining 1 tablespoon brown sugar over the meringues.
  5. 5Bake the meringues for about 2 hours, until they easily come off of the parchment paper. To test if they are done, remove them from the oven and let sit for a couple of minutes. Then, using a metal spatula, try to lift them off the parchment paper. If they don’t easily come off, return them to the oven.
  6. 6Place the cooled meringues in an airtight container.

For the strawberries:

  1. 1Hull and quarter the strawberries. Sugar to taste with the 2 tablespoons granulated sugar.

To serve:

  1. 1Place some strawberries in the bottom of each of 8 bowls. Spoon some crème fraîche over the berries and top with a brown sugar meringue.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...