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Caramel Swirl Meringues

Prep Time15 minutes
Total Time15 minutes
Servings: 12 meringues

Ingredients

For the meringues

  • 4 large egg whites
  • 1 cup sugar
  • teaspoon salt
  • 1 pinch cream of tartar
  • 1 teaspoon vanilla extract
  • ¼ cup caramel sauce recipe below

For the caramel sauce:

  • 1 cup granulated sugar
  • 6 tablespoons butter salted, sliced
  • ½ cup heavy cream
  • ¼ teaspoon salt

Instructions

For the meringues:

  • Preheat oven to 200 degree. Line a baking sheet with parchment paper or a silicone mat. Fill a medium sauce pan with about 2 inches of water and set over medium-low heat. Place heat-proof bowl over the top. Add sugar, egg whites, salt and cream of tartar. Mix together with a spatula. Continue to stir until sugar dissolves and mixture reaches between 150-160 degrees.
  • Remove mixture from heat and pour into bowl of a stand mixer. Add vanilla extract. Using the beater attachment, whisk egg whites over low speed for 1 minute. Increase speed to medium for 30 seconds and then keep increasing the speed slowly until medium-high. Whip until glossy, stiff peaks form. This should take no more than 8 minutes.
  • Spoon 12 even dollops over the baking sheet, leaving about 1 inch between each. Spoon about ½ teaspoon of caramel sauce in the center of the meringue and swirl in a circle.
  • Bake in preheat oven for about 1 hour 15 minutes. Turn off oven and let them cool in the oven for about 1 hour. They should be firm to the touch. If not, leave them in there for 30 more minutes. Remove from oven and let them cool completely before eating.

To make caramel sauce:

  • Place sugar in medium saucepan and heat to medium. Stir occasionally with a silicone spatula (make sure it can handle high heat temps!). As the caramel begins to liquefy, scrape from the bottom and mix back into the granulated pieces. The sugar will clump but eventually it will melt again and turn a deep amber brown. Make sure you are still stirring so it does not burn.
  • Once the sugar is melted, add butter and stir until butter is melted, about 2-3 minutes. Use a whisk to incorporate the butter with the sugar.
  • Very, very slowly, add the cream to the sugar mixture while whisking. The mixture will start to bubble violently, but keep stirring and it will calm down. Allow it to boil for 1 minute.
  • Remove from heat and stir in the salt. Transfer to storage container (such as a mason jar) and allow it too cool for at least 1 hour before using.

Notes

Recipe adapted from Bake from Scratch