A Sunday back to Milan spent cooking, together.
Muscovado sugar, you say, what is it? Have you ever used it?
It is a kind of very dark and slightly more grainy natural cane sugar with a characteristic molasses flavour.
Result? Bianca’s “unicorn” meringues made with muscovado sugar and egg white.
I swear she made them.
300g muscovado sugar
150g egg whites
Pinch of salt
Pink food color or the ones you prefer
– Preheat the ventilated oven to 80c, 90c if it’s static.
– Beat the egg whites into a bowl with the electric whips for a minute.
– Join muscovado sugar gradually and go on beating for four minutes.
– Divide the mixture into two bowls or more, as many food colours you have, and colour meringues as you like.
– Fill up a disposable sac à poche and shape meringues directly on a baking sheet.
– Cook for two hours, keeping temperatures low.
– Turn off the oven and let it dry without removing them for another hour.