Yummies Bars With Brown Sugar Meringue Recipes

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BROWN SUGAR MERINGUES



Brown Sugar Meringues image

This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 4

1 cup whole almonds
6 large egg whites
1 1/2 cups packed light-brown sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Place nuts in a single layer on a rimmed baking sheet; toast until golden and aromatic, about 8 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Remove from oven; cool. Reduce oven temperature to 200 degrees. Line two 11-by-17-inch baking sheets with parchment; set aside.
  • In the bowl of an electric mixer, combine egg whites and sugar. Place bowl over a pan of simmering water. Whisk until sugar dissolves and mixture is warm, 3 minutes.
  • Transfer the bowl to the mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, whip mixture until stiff, glossy peaks form, about 5 minutes. Add vanilla, and mix to combine. Remove bowl from mixer, and fold in the toasted almonds.
  • Place 1/3-cup ovals of meringue on prepared baking sheets, about 6 per sheet. Bake 1 hour. Turn off heat; dry meringues in oven overnight. Store between layers of parchment in an airtight container in a cool, dry place up to 3 days.

BROWN SUGAR MERINGUES



Brown sugar meringues image

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.

Provided by Stephanie Alexander

Categories     Dessert

Time 1h30m

Number Of Ingredients 4

80g light brown sugar
4 eggwhites (120ml)
100g castor sugar
* see Stephanie Alexander's recipe for 'Caramel cream' on cuisine.com.au

Steps:

  • 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

EASY BROWN SUGAR MERINGUE COOKIES



Easy Brown Sugar Meringue Cookies image

Easy meringue cookies are made with egg whites, brown sugar, and vanilla. Top them off with cinnamon sugar if you like.

Provided by Diana Rattray

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 6

3 large egg whites (room temperature; see recipe tips)
1/4 teaspoon cream of tartar
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/3 cup cinnamon sugar (for topping)

Steps:

  • Preheat oven to 250 F.
  • Arrange the oven racks so one is in the upper third and the other is in the bottom third of the oven.
  • Put sugars in food processor and process for about 60 seconds. If you don't have a food processor, you can skip this step. It just helps make the sugar a little finer and it will dissolve more quickly. If you can find superfine sugar , use that along with the brown sugar.
  • Beat the egg whites on medium speed of electric mixer until foamy. Add cream of tartar; continue beating until the egg whites hold soft peaks. Gradually beat in both sugars and continue to beat until the meringue holds very stiff peaks. Beat in vanilla extract. The meringue should be very smooth and have no sugar grittiness.
  • Line 2 baking sheets with parchment paper. A tiny dot of meringue under the parchment paper at each corner will keep it from moving while you work.
  • Spoon small mounds of meringue on the parchment paper. Sprinkle a little cinnamon sugar over each mound. Or pipe the meringue using a decorative star tip, if desired.
  • Bake for 1 hour, rotating the baking sheets after 30 minutes. Take a meringue out to test. Break in half; it should be dry in the center. Turn the oven off and leave the door partially open. Leave meringues in the oven for 1 hour longer.

Nutrition Facts : Calories 23 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 5 g, Fat 0 g, ServingSize 36 servings, UnsaturatedFat 0 g

YUMMIES, BARS, WITH BROWN SUGAR MERINGUE



YUMMIES, BARS, WITH BROWN SUGAR MERINGUE image

This recipe was given to me by Mom,and she got it from a friend in 1968; so it's withstood the TEST of TIME! They have a cooky base, chopped nuts of your choice, and a brown sugar meringue topping. They just MELT in your mouth, and are so yummy, they came by the name easily!

Provided by Beth M.

Categories     Cookies

Time 50m

Number Of Ingredients 16

FIRST MIX FLOUR, BAKING POWDER AND SALT
1 3/4 c flour
1 tsp baking powder
1 tsp salt
IN A SEPARATE BOWL PLACE BUTTER, AND BEAT WITH GRANULATED SUGAR.
ADD EGG YOLKS AND WHOLE EGG, AND VANILLA AND MIX WELL.
1 stick butter, softened
1 c granulated sugar
2 egg yolks, reserve whites
1 tsp vanilla extract
1 whole egg
MIX THE DRY INGREDIENTS INTO THE BUTTER MIXER. THIS WILL BE A VERY STIFF DOUGH, I USE A STAND MIXER.
IN A SEPARATE BOWL BEAT EGG WHITES UNTIL STIFF, AND MIX IN BROWN SUGAR
2 egg whites
1 c light brown sugar
1 pkg 8 oz. of chopped walnuts or pecans; optional

Steps:

  • 1. Grease a 9 X 9 pan, or small rectangular pan; Preheat Oven to 350 degrees.
  • 2. If you want to add chopped nuts, they can be placed in the egg white mixture or spread on top of the first layer, the cooky base.
  • 3. Spread the cooky dough in the pan, top with the nuts if desired, and spread the egg white mixture over all.
  • 4. Bake for 25 to 30 minutes. This does get brown, so you need to check it, and it can get a crackled top which is normal. If you under-bake it, the cooky layer is soggy, so let it get brown, but not burned on top.Cool and then cut into small bars or squares.
  • 5. THIS RECIPE CAN EASILY BE DOUBLED, AND I MADE THEM IN A JELLY ROLL PAN WHICH HOLDS THE DOUBLED RECIPE. IT THEN CAN BE CUT INTO ABOUT 36 BARS.

BUTTERSCOTCH MERINGUE BARS



Butterscotch Meringue Bars image

These fast and easy cookies are unlike any others I've eaten. They're irresistibly rich and always draw "oohs", "aahs" and requests for the recipe after the very first bite!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 14

1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
3 egg yolks
1 tablespoon water
3 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butterscotch chips
MERINGUE:
3 egg white
1 cup packed brown sugar
1 cup chopped walnuts

Steps:

  • In a bowl, cream shortening and sugars. Beat in egg yolks, water and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and pat lightly., For meringue, in a small bowl, beat egg whites until stiff peaks form. Gradually add brown sugar, beating well. Spread over chips. Sprinkle with walnuts and gently press into meringue. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire rack. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 184 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 39mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

MERINGUE COCONUT BARS



Meringue Coconut Bars image

Looking for an ooey-gooey bar that's delicious and different? This luscious recipe combines a cookie crust, rich chocolate layer and brown sugar meringue for the ultimate treat. Put a few on the side for yourself because they go fast.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1-1/2 cups packed brown sugar, divided
1/2 cup sugar
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup sweetened shredded coconut
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts. , In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. , Bake 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 79mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP MERINGUE BARS



Chocolate Chip Meringue Bars image

I found this recipe in a little soft cover recipe book called "Grandma's Best Desserts" put out by "Taste of Home". This recipe sounded good to me so I tried it last night and yes, I think it is really yummy. It is something a little different.

Provided by Marla in California

Categories     Bar Cookie

Time 1h

Yield 36 Cookies, 36 serving(s)

Number Of Ingredients 11

1 cup shortening
1 1/2 cups packed brown sugar
1/2 cup sugar
3 eggs, separated
1 tablespoon cold water
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup semi-sweet chocolate chips (6 oz)
1 cup ground salted peanuts

Steps:

  • In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar.
  • Add egg yolks and mix well.
  • Combine the water and vanilla.
  • Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture.
  • Mix well.
  • Spread into a greased 15x10x1 inch baking pan.
  • Sprinkle with chocolate chips.
  • In a small glass or metal mixing bowl, beat egg whites until soft peaks form.
  • Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition.
  • Beat until stiff peaks form.
  • Spread over chocolate chips.
  • Top with peanuts.
  • Bake at 350 degrees for 30-35 minutes.

Nutrition Facts : Calories 187.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 17.6, Sodium 104.3, Carbohydrate 21.4, Fiber 1, Sugar 14.5, Protein 2.9

BROWN SUGAR MERINGUE



Brown Sugar Meringue image

This is a variation of Meringue that I think you will enjoy... it adds flavor and crispiness to your bars, cakes, candies, cookies, muffins and pies... Many bakeries use this to form a "crust" on the top of muffins and breads... Now you know the "secret"! Have Fun and Enjoy!

Provided by Colleen Sowa

Categories     Other Desserts

Time 30m

Number Of Ingredients 4

3 large egg whites (use
3/8 c brown sugar, firmly packed
1 tsp vanilla extract
1/8 tsp salt (optional)

Steps:

  • 1. Beat the egg whites until they are very frothy. Slowly add the brown sugar, vanilla and salt. Beat to stiff peaks. Put on your recipe and bake at 325 degrees for 16 to 20 minutes (depending on your oven

BASIC BROWN SUGAR MERINGUE



Basic Brown Sugar Meringue image

This basic brown sugar meringue is made with brown sugar, egg whites, and vanilla. It's the perfect topping for your caramel or butterscotch pie.

Provided by Diana Rattray

Categories     Dessert     Pie     Ingredient

Time 28m

Yield 8

Number Of Ingredients 5

2 large egg whites
1/4 teaspoon cream of tartar (or lemon juice; see below)
1/4 cup firmly packed light brown sugar
1/2 teaspoon vanilla
Pie of your choice

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 6 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g

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