Brown sugar and cinnamon meringues with praline cream

Brown sugar and cinnamon meringues with praline cream

Photo by Betty D.

  • Prep Time


  • Total Time


  • Servings



  • Meringues:

  • 4

    large egg whites, at room temperature

  • 100

    g light brown sugar, sifted

  • ½

    teaspoon ground cinnamon

  • icing sugar, for dusting

  • Praline cream:

  • 50

    g blanched, slivered almonds

  • 50

    g granulated sugar

  • 300

    ml double cream


Preheat the oven to 140ºC/285ºF. Line 2 large baking trays with non-stick baking paper. Put the egg whites into a large, clean, grease-free bowl and beat to stiff peaks. Mix the sugar and cinnamon, then beat, a dessertspoonful at a time, into the whites until you have a stiff, glossy meringue. Using 2 spoons, take a spoonful of the meringue onto 1 spoon. Holding the second spoon parallel to and behind it, scoop the mixture onto the second spoon by tucking its long edge under the back edge of the mixture on the front spoon. Do this 2-3 times until you have a smooth, rugby-ball shaped meringue. Transfer to one of the paper-lined trays. Repeat to make 12 meringues (in case you use large spoons to shape them) and transfer them one by one to the trays, leaving about 3-4cm between them. Bake in the oven for 1 ½ hours (I baked mine for 1 hour), then turn off the oven and leave them to cool inside for at least 4 hours, or overnight. Meanwhile, make the praline: preheat the oven to 200ºC/400ºC. Spread the almonds over a baking sheet and roast for 6-7 minutes until lightly golden. Remove and set aside. Put the sugar into a small heavy-based pan and cook over a medium heat, without stirring – just swirl the pan around - until the sugar has caramelized and turned to an amber brown syrup. Add the almonds, swirl the pan to coat in the caramel, then quickly pour the mixture onto a lightly oiled baking tray and cool. Break into pieces when cold and transfer to a food processor. Process to fine crumbs using the pulse button, but don’t let the mixture become extremely fine. To serve, whip the cream to soft peaks, then stir in the praline. Use to sandwich the meringues together. Lightly dust with icing sugar and serve immediately


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