Friday 6 July 2012

brown sugar meringue w verjuice figs & honey-cinnamon yoghurt

These are divine. The outside are perfectly crisp and break with a pop under your fork, yet the inside is a fluffy, sticky, gooey texture almost like a melted marshmallow.

And the flavour! You can certainly taste those perfect burnt, dark toffee sugars.

I first tried brown sugar meringues at a wonderful slow food wine dinner at Mumu Grill in Crows Nest, and although I have yet to venture across the Harbour Bridge to the far northern shores of Sydney, to dine at this restaurant again, the wonderful meal is branded into my food memory, especially the “brown sugar pavlova”.

This is one of my 2012 Food Challenges, to recreate recipes I had experienced at restaurants and boy does this recipe tick all the boxes.

It was a while ago since I ate the Mumu Grill version, but accompanied with the verjuice figs and the sourness of yoghurt, I might even bravely claim that my version is better.

Brown Sugar Meringue w Verjuice Figs & Honey-Cinnamon Yoghurt

Anna’s very own recipe. Serves 6.

3 egg whites, at room temperature
100g dark brown sugar
50g caster sugar
Pinch of Tahitian vanilla salt
½ cup pomegranate seeds
125ml thick low fat Greek yoghurt
1 tablespoon honey
½ teaspoon cinnamon
18 dried figs
⅓ cup verjuice
⅓ cup caster sugar, extra


1. Preheat the oven to 120°C.

2. In a mixing bowl, beat the egg whites until soft peaks form.

3. In another bowl, combine the sugars and salt and stir thoroughly.

4. Beat in the sugar mixture in 1 tablespoon batches, making sure each amount is incorporated before adding more.

5. Beat until the meringue is thick and glossy, holding its shape (peaks).

6. Spoon meringue into six small mounds, leaving space for them to spread and using spoon to create peaked tops.

7. Bake in the centre of the oven for 60 minutes, then prop open oven door slightly and leave to cool for one hour before removing. Cool one more hour before serving.

8. Meanwhile, prepare the figs by heating the verjuice and ⅓ cup caster sugar until boiling. Add figs then bring to the boil and cook for another 3 minutes. Remove from heat and allow figs to cool in syrup.

9. Make the yoghurt by mixing with the honey and cinnamon, then return it to the fridge.

10. To prepare the dish, take a meringue then dollop the honey-cinnamon yoghurt around it. Top with figs and pomegranate seeds.


  1. I'm beginning to run out of descriptive words for your delicious foods...
    and photos look great for this one.

    1. thanks! i thought of you with this one - knowing how much you love meringues.

  2. Looks great!I can't wait to try it! But is there a substitute for Tahitian vanilla salt? I live in a culinary ingredient desert.
    Love your recipes!

    1. sure, just use regular salt. i was being fancy but there's no need for it.

  3. wow, the flavours look divine and i LOVE figs! great recipe :)

    1. i'm a big fan of figs too. i think i prefer the dried ones because the flavours are more intense, but fresh figs are so good in salad with jamon or prosciutto too

  4. Anna, this dish was freaking amazing!!!!! I am definitely doing this one again! Jo

  5. Anna, this looks so delicious! I love verjuice for so many things (deglazing, dressings, etc) but have never used them in this way. Can't wait to try it. Thanks for new inspiration

  6. Thank you so much for this recipe. I have used it several times now and it never fails. Great blog!


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