If you don’t know already, you’re about to find out that I’m a total sucker for Christmas. What better excuse to try decadent desserts and lavish lunches? Saying that, decadent and lavish needn’t be complicated, and this salted caramel meringue is as easy as cracking some eggs, sprinkling sugar and whisking away while scrolling through your instagram feed. (Which is actually how I spent the ~20 minutes of whisking time.)
//A recipe for salted caramel meringues
For this recipe you’ll need a electric mixer (I’m using my handheld one) and some quality caramel sauce or dulce de leche. I’m using the Bonne Maman Caramel Spread which we received after the delicious. Love to Eat long lunch which I’ve noticed stocked at plenty of delicatessens but any other brand will also do.
(to make approx. 6)
the white of four eggs
1 cup caster sugar
1 tsp white vinegar
4 tbs caramel sauce (approximately, depending on how much you love caramel)
Preheat the oven to 150°C. Place the egg whites in a large bowl and whisk on high speed until the bubbles are really tiny and stiff peaks form.
Add the sugar 1 tablespoon at a time (there’s no rushing this!) and whisk still on high speed for about a minute to make sure it has dissolved, and then add another spoonful. Continue until all of the sugar has been whisked through. Once all of the sugar has been added, whisk for an additional 5-6 minutes, scraping down the sides of the bowl as you go.
Add the vinegar and whisk for a further 3 minutes. The mixture will start to become thick, glossy and you shouldn’t be able to see any air bubbles any more. She’s a good meringue if you can confidently hold the bowl upside down above your head, so if you’re not too sure about doing that, keep whisking until you are!
Line a baking tray with baking paper. Spoon palm-sized circles of the meringue onto the baking paper. You should be able to fit about 3 circles per tray. Make sure to leave a little room for the meringues to spread a tiny bit.
Dollop a heaped teaspoon of the caramel onto each meringue and with a skewer or butter knife swirl the caramel through the meringue, starting from the centre and spreading out to the edges. Sprinkle each with a small pinch of salt.
At this stage, you should reduce the heat on your oven to 120°C but, the lowest setting on my oven is 160°C. If this is the same for you, you can crack open the oven door for 2 minutes for every 10 minutes of baking time.
Bake the meringues for 30 minutes or until firm to the touch. You don’t want to bake them too long otherwise they’ll lose their chewy goodness. Turn the heat off and leave the meringues to cool in the oven for 15 minutes.
These turned out so well that I’ve decided that I’ll serve them with some vanilla ice-cream and a some summer fruit. Figs, peaches and nectarines would work wonderfully with the salted caramel flavours.
I’ve adapted this recipe from Donna Hay’s online recipes.