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Brown sugar meringues with chilli and tamarind
Serves 4 Desserts and puddings
For the meringues
- 2 egg whites, at room temperature
- 55g caster sugar
- 55g light muscovado or light soft brown sugar
For the tamarind chilli sauce
- 3tbsp tamarind paste
- 1tbsp caster sugar
- 1-2 bird's eye chillies, finely chopped
For the cream
- 150ml double cream
- 1tsp caster sugar
- ground chilli, to dust (optional)
Method
Line a baking sheet with baking paper. Preheat the oven to 150C/130C F/Gas 2.
In a stand mixer or with an electric whisk at medium speed, beat the egg whites to soft peaks. Whisk in the caster sugar, then the muscovado or light brown sugar, adding a spoonful at a time. Increase the speed and continue beating for 5–10 minutes until the manilla-coloured mixture is stiff and shiny and you can’t feel any sugar crystals if you pinch a little between your fingers.
Dollop the meringue into four hillocks on the prepared baking sheet and use the back of the spoon to press and lift on the surface to tease out spikes. Bake for 1 hour 30 minutes or until the meringues are firm enough to lift away from the paper easily. Turn off the oven and leave them inside, with the door ajar, to cool.
To make the sauce, combine the tamarind paste and sugar. in a small pan with 3tbsp water. Add the chilli or chillies to taste – you can leave the seeds in or remove them. Cook over a medium heat for a couple of minutes to make a dark and fiery sauce.
Whip the cream and sugar together in a bowl to soft folds.
Serve the meringues with a dollop of whipped cream and a dusting of ground chilli, if using, with the tamarind chilli sauce spooned over.
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