Salted Caramel Meringues
Deliciously chewy giant meringues with swirls of gorgeous salted caramel
Servings: 9
Ingredients
- 150 g Egg whites
- ¾ tsp 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