Tuesday, 22 January 2013

Recipe: caramel meringues


Salted caramel meringues, as made by EJ
I came across this wonderful recipe for salted caramel sauce when developing my salted caramel popcorn cupcakes. It really is quite versatile and is delicious as a sweetener for home made hot chocolate, the sauce is also exceptionally easy to make - you can whip it up within a matter of minutes. I also used the salted caramel sauce to flavour meringues.

I'd recommend using an electric hand whisk to whip up the egg whites when making meringues, years ago I tried making them by hand without success, it really is more trouble than it's worth trying to whip them by hand.
These meringues have a crispy shell, a chewy centre and crunchy ribbons of salted caramel throughout.

Makes 6 meringues
To make salted caramel meringues you will need:

3 egg whites
150g caster sugar
1tsp vanilla extract
3 tbs of salted caramel sauce

Pre-heat the oven to 120C (Fan). Line a baking tray with greaseproof paper and grease with a little oil.

Using an electric hand mixer, whisk the egg whites until you have soft peaks, then whisk in the sugar until the mixture has a stiff, glossy consistency. Whisk in the vanilla extract. 

Fold through the salted caramel sauce using a metal spoon- this doesn't need to be flawlessly combined, leave ribbons of the sauce throughout the mixture for a beautifully textured finish.

Place six large spoonfuls of the meringue mixture on the greased baking parchment using the metal spoon (leave plenty of space around each meringue so that each has a little room to expand). I've chosen to make meringues with a traditional rustic finish, but you can use a piping bag and nozzle to make decorative or shaped meringues if you like.

Bake in the pre-heated oven for 1, 1/4 hours - 1, 1/2 hours, for meringues with a soft, chewy centre.

2 comments:

  1. Yummy!!! These look so good, love ya blog by the way x

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    Replies
    1. Thank you Tamzin! The meringues were very good :) x

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