Day 161: Caramel Meringues

Caramel Meringues are so delicious and yummy. They are sticky and crispy, both at the same time, and one of my favorite desserts.

I like anything that has meringue in it. Pavlova, meringue cookies, macarons, meringue buttercream. I just love the crispness, and the fact that's its gooey like a marshmallow in the inside. It's truly amazing.

Adding caramel to that? It's out of this world, especially homemade caramel. That's the best.

Before swirling your caramel around the meringue, you'll want to actually make the meringue. :)

Some tricks are:

  1. At first mix your egg whites slowly, gradually building up the speed

  2. Add your sugar slowly, one spoonful at a time

  3. Don't over beat your meringue. It should be glossy, but hold its shape.

  4. Once you scoop your meringue out onto your baking sheet, flatten before swirling.


The trick with the swirl is to use a toothpick. Make sure to move it all around your meringue cookie.


These caramel meringues taste spectacular. They're like my nutella meringues but filled with caramel instead. Both equally delicious. You will want to eat the whole batch!

|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 1 hour, 20 minutes|Serves: 6-8|

RECIPE:


INGREDIENTS:

Caramel Sauce:

  • 1/4 cup granulated sugar

  • 1 1/2 tablespoons unsalted butter

  • 1/8 cup heavy whipping cream

Meringue:

  • 3 egg whites

  • 3/4 cup granulated sugar

  • 1/4 teaspoon cream tartar

STEPS:

  1. Preheat oven 275 degrees F, and line a baking sheet with parchment paper.

  2. To make the caramel sauce: in a medium sauce pan over medium high heat, stir the granulated sugar. Continue stirring until the sugar is melted. Immediately add in butter and stir until combine. Add the heavy whipping cream (it will foam up) and stir until smooth. Set aside.

  3. In a fitted stand mixer, beat the egg whites on low until thick and frothy. Add the cream of tarter and slowly speed up to medium high. Add the sugar in spoonfuls slowly, while mixing faster and faster. Beat until stiff peaks form.

  4. With a cookie scoop, scoop the meringue onto parchment paper. Flatten slightly, and drop 1/2 teaspoon of caramel sauce. Swirl with a toothpick, and bake for 1 hour.

Enjoy!


- The Bored Baker 👩🏽‍🍳




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