Meringues. Not my favourite bake when I have them by
themselves as I find them too sweet but mix them with something and you are on
to a winner.
Sugar and Crumbs recently contacted me about a meringue
campaign that they are running and asked me to create some new recipes using
their amazing icing sugars. I’ve always been a fan of Sugar and Crumbs, their
flavours are amazing and make life so much easier when it comes to making
fillings for cakes.
When they said this challenge was about meringues I knew I
had to make something a little different. I have already added them to cakes
before but after a bit of research online I noticed a lot of brownie meringue
recipes. The key lime pie flavour seemed like the perfect match to the
chocolate so I couldn’t wait to try it out.
After two attempts (the first one left me with an
undercooked brownie that fell apart) I’m really pleased with how these turned
out. Flavour wise I wasn’t totally sold on it but the texture was pretty
immense. Crunchy on the outside, chewy on the inside and it held its shape
really well. I’m totally sold on the concept though and I can’t wait to try it
with their other icing sugar flavours!
Key Lime Meringue Brownies
250g dark chocolate
100g milk chocolate
200g unsalted butter
250g soft dark sugar
3 eggs
Zest of 1 lime
50g SR flour
2 egg whites
100g Sugar and Crumbs icing sugar
- Preheat your oven to 180C (fan)
- Grease and line a 20cm square cake tin
- Melt the butter and chocolate in a heatproof bowl over a pan of simmering water
- Whisk the eggs and sugar on a high speed until doubled in volume
- Once melted, fold the chocolate and butter into the egg mix and gently fold in the lime zest and flour.
- Bake in the oven for 25mins
- Once the brownie has been baking for around 15 mins you can make a start on the meringue. In a clean bowl whisk the egg whites until stiff.
- Continue to whisk and add the icing sugar a teaspoon at a time
- If you wish you can add a drop of green food colouring.
- Remove the brownie from the oven (it should have a slight wobble) and gently spread the meringue on top.
- Turn the oven down to 150C and bake for a further 20mins.
- Leave to cool in the tin, slice into 12 portions and enjoy!
Thanks Sugar and Crumbs for sending me some products to
review. I’ve another meringue idea that I’m hoping will work so I’ll be trying
that out this weekend.
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