Light, crispy and gorgeously chewy, these Salted Caramel Meringues make the perfect fuss-free 4 ingredient dessert!
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My favourite easy dessert is anything meringue. It's a great way to use up leftover egg whites, it's so easy to whip up and it's the ultimate sweet treat. Which is why I love these Salted Caramel Meringues so much! Just 4 ingredients and you're set. Seriously, desserts don't get any easier than this!
4 INGREDIENT GIANT MERINGUES
- Egg whites: use room temperature, free-range eggs
- Cream of tartar: it helps to stabilize the meringue
- Caster sugar: fine grained to dissolve into the meringue
- Salted caramel: for this recipe I used Bonne Maman Salted Caramel, as it's easy to work with, but if you want to make your own, my Homemade Salted Caramel is sooo good!
Pavlovas have always been my favourite dessert and my most treasured memory of baking with my Mum when I was little. So when I was on holidays in Venice in 2013, on my way to catch a train to Paris, I stumbled across these most magnificent giant meringues and knew I just had to grab some for my train ride. And it was the sweetest trip! Since then, I've been obsessed with these giant meringues and just had to make my own.
MY TIPS ON MAKING SALTED CARAMEL MERINGUES
- Make sure your mixing bowl and whisk are completely clean and dry. Any oils with inhibit the egg whites from whisking to stiff peaks.
- The sugar needs to be completely incorporated, so set a timer and make sure each sugar addition whisks for 30 seconds. Once all of the sugar is added, whisk for another 6-7 minutes.
- The meringues will spread, so place no more than 6 on a large cookie sheet.
- Using an ice cream scoop means each meringue will be the same size.
I hope you enjoy these meringues as much as I do! They make a super easy dessert or fabulous sweet treat. And please be sure to leave a review, as it helps to get my recipes seen. Or I'd love for you to share your creations with me on Instagram
Happy baking!
Salted Caramel Meringues
Ingredients
- 150 g Egg whites
- ¾ teaspoon Cream of tartar
- 220 g Caster sugar
- 150 g Salted caramel
Instructions
- Preheat oven to 120°C and line 2 trays with baking paper
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on high until stiff
- Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)
- Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes
- Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly. Make 6 mounds on the tray (only 3 on the 2nd tray)
- Dollop a teaspoon of salted caramel onto each mound, then swirl through with a toothpick or skewer, being careful not to swirl the caramel to the outside edge of the meringue
- Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven
- Serve when cool, or place in an airtight container for up to 3 days
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