Butterscotch Meringues

READY IN: 1hr 10mins
Recipe by Sherrie-pie

This is from Traditional Scottish Cookery. One of my favourite meringue recipes. To be truthful, I can't remember how many it makes - depends on the size!

Top Review by LonghornMama

These are delicious! I loved the brown sugar and walnut combination. Easy prep for a quick dessert. Great with or without whipped cream. The baking temp is off in the recipe...150C is 300F (302) and I did bake mine for about 30 minutes at 300, at which time I thought they would burn before being cooked through, and reduced the temp to 250F. I'll go with 250F for 1 to 1 1/2 hours next time. These are wonderful crunchy sweet little gems and I'll definitely make them again! Thanks for the recipe!

Ingredients Nutrition

Directions

  1. Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess.
  2. Beat the egg whites with the cream of tartar and the salt until stiff.
  3. Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
  4. Fold in chopped walnuts.
  5. Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool.
  6. Sandwich with whipped cream.

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