Bianca’s meringues with muscovado sugar.

DI Chiara Maci | 8 Jan 2019


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.

Photo By Chiara Maci
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