Autumn dessert recipes: brown sugar meringues with cherries, and chocolate-coated salted butter toffee
With cooler autumn weather come recipes that are not worth considering during the relentless humid summer

There are dishes I won't make in summer. It's not that they're too heavy to eat when it's warm outside, or that they take too long to cook and therefore make the kitchen even hotter. Rather, it's that certain dishes simply won't survive when it's very humid. Now that the weather is becoming a little more tolerable, I can get back to making meringues and confectionary that - if made on a muggy day - would quickly become soggy.
Brown sugar meringues with spiced brandied cherries and ice cream (pictured)
Cherries might be difficult to find because we're near the end of the season; other fruit, such as plums, nectarines and peaches, are delicious alternatives.
For the meringues:
125 grams egg white, at room temperature
1/4 tsp fine sea salt
135 grams light brown sugar