Brown Sugar Snow Delight (Print Version)
Gluten-free soft brown sugar meringue crowned with powdered sugar for a wintery sweet delight.
# List of Ingredients:
→ Meringue
01 - 4 large egg whites, at room temperature
02 - 1 cup packed brown sugar (200 g)
03 - 1/4 teaspoon cream of tartar
04 - 1/8 teaspoon salt
→ Topping
05 - 2 tablespoons powdered sugar (gluten-free)
# Step-by-step Instructions:
01 - Preheat oven to 250°F and line a large baking sheet with parchment paper.
02 - In a clean mixing bowl, beat egg whites and salt on medium speed until foamy.
03 - Add cream of tartar; increase mixer speed to high. Gradually add brown sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
04 - Using two spoons, drop heaping tablespoons of meringue onto the prepared sheet, spacing them two inches apart. Shape each into a mound with the back of a spoon.
05 - Bake for one hour until crisp and dry. Turn off oven, crack the door, and let meringues cool inside for twenty minutes.
06 - Dust cooled meringues with powdered sugar to mimic fresh snow. Serve immediately or store in an airtight container.
# Expert Advice:
01 -
- They're impossibly easy to make but look fancy enough to impress anyone peeking into your kitchen.
- The texture is pure magic—crispy outside, just slightly chewy inside, like biting into sweetened clouds.
- Completely gluten-free and naturally so, which means nobody has to ask what's in them or feel left out.
02 -
- Even a speck of egg yolk in your whites will sabotage everything—use the yolk-free method where you crack eggs one at a time into a small cup, then slide the white into the mixing bowl, so one mistake doesn't ruin the whole batch.
- The oven door cracking is not optional; it lets steam escape slowly so your meringues dry out instead of turning into little cake-like domes that crack and weep.
- Brown sugar clumps, so break it up really well before measuring and even better before adding it to the mixture, or you'll get grainy spots in your meringues.
03 -
- If you're nervous about the timing, use a kitchen timer set to exactly 60 minutes—meringues are forgiving about being a few minutes longer but not shorter, so when in doubt, let them go longer.
- Room temperature egg whites are non-negotiable; cold whites won't whip properly, so take them out of the fridge 30 minutes before you start, or sit the bowl in warm water for a few minutes.