Brown Sugar & Cinnamon Meringue Boulders

Brown Sugar & Cinnamon Meringue Boulders

Brown Sugar & Cinnamon Meringue Boulders

July 27, 2013 | Uncategorized | No Comments

Slightly crisp on the outside, chewy and gooey on the inside – when you’re craving a sugar high, nothing will hit the spot like a meringue.

My Mum makes mean brown sugar meringues – I grew up on them. Not literally, of course. No one would give a child that much sugar and live to tell the tale.

These are the tastiest little, light as air treats – so good, so tasty – and surprisingly easy to make. With a trusty whisk you have the fluffiest egg whites in no time!

Serve them with a espresso for the perfect after dinner treat or smother in cream or smash and crumble over your favourite ice cream sundae, or drizzle in hot chocolate sauce, or gobble them up straight from the oven…I think you get the idea. These beauties will be a treat with anything!

Taking the lead from my Mum’s recipe for brown sugar meringues I’ve added a touch of cinnamon (because I love it so) to give these just a little more wow!

Get your supplies…


2 egg whites
100g (3.5oz) Soft Brown Sugar
1-2 teaspoons of ground cinnamon – I like a LOT of cinnamon, so add what is right for you!
Baking parchment

This should create up to 20 mini puffs of heaven – you can increase this recipe to make a larger yield, keep to a ratio of 1 egg white and 50g of sugar.

Get stuck in…


In a metal bowl, begin to whisk the egg whites, starting on a low setting and gradually building speed until the egg whites begin to hold soft foamy-looking peaks.


Combine the sugar with the cinnamon, add  to the mixer one spoonful at a time and whisk, whisk, whisk until all the sugar is combined and stands in firm peaks.


Using a small spoon drop blobs of mixture onto a baking sheet lined with baking parchment. I’m never too fussy about how these little guys look but keeping them the same size helps getting an even cooking time just right! I use a metal ice cream scoop to dollop on the meringues to make consistent little puffs!


Bake in a pre-heated oven at 130C (110C if fan assisted) for around 60 minutes.

I am told that meringues can keep for up to a week in an air tight container  – good luck with that, I’ve never known them not to be all devoured and enjoyed on the day they’re made!


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