Light caramel swirled meringues

Ingredients

Caramel meringues

4 large egg whites, room temperature (about 120 grams or 4.2 ounces)
220 grams (7.8 ounces) superfine sugar (or grind regular sugar)
1 tablespoon (15 milliliters) white vinegar
2 tablespoons (30 milliliters) caramel sauce or boiled condensed milk

Equipment

Mixing Bowl
A large, clean, and dry bowl is crucial for getting the meringue to a fluffy, airy texture. Metal or glass bowls work best as they are grease-resistant.
Electric Mixer
This will save you a lot of arm work! A stand mixer is ideal, but a hand mixer will do just fine. Whip those egg whites to perfection!
Spatula
You'll need this for folding in the caramel and creating those beautiful swirls. A silicon spatula is recommended for its flexibility and ease of cleaning.
Baking Trays
Two trays are needed for even baking. Line them with parchment paper to prevent sticking and ensure an easy clean-up.
Parchment Paper
This is a non-negotiable; it ensures your meringues come off the tray without a hitch.

Instructions

Step 1

Preheat your oven to 302°F (150°C). It's important to have a consistent temperature for this recipe, so let your oven fully preheat.

Step 2

Line two baking trays with parchment paper. Parchment paper will help prevent the meringues from sticking and make cleanup easier.

Step 3

In a large mixing bowl, whisk the egg whites until they become foamy. Ensure there is no yolk in the egg whites to get the best volume.

Step 4

Continue whipping at high speed while gradually adding the sugar, one teaspoon at a time. Beat for 30 seconds after each addition. Adding the sugar gradually helps create a stable meringue.

Step 5

Whisk for another 6 minutes until the mixture is glossy and forms stiff peaks. The meringue should hold its shape when you lift the whisk.

Step 6

Add the white vinegar and whisk for another 2 minutes until the peaks are firm. Vinegar helps to stabilize the meringue and keep it shiny.

Step 7

On the prepared baking trays, create 8 meringue circles, each about 4 inches (10 centimeters) in diameter.

Step 8

In the center of each meringue circle, place 1 teaspoon of caramel or boiled condensed milk. Using a spatula or a wooden skewer, gently swirl the caramel into the meringue. Be creative with the swirls to make each meringue look pretty and unique.

Step 9

Reduce the oven temperature to 248°F (120°C) and bake for 30 minutes until the meringues have a thin crust. Avoid opening the oven door during baking to keep the temperature consistent.

Step 10

Turn off the oven and leave the meringues inside for another 30 minutes to cool gradually. This gradual cooling helps prevent the meringues from cracking.

Servings

When it comes to serving caramel meringues, the possibilities are delightfully endless. For an afternoon tea, place them on an elegant tiered stand alongside a selection of berries and whipped cream. This combination not only looks stunning but offers a balance between the sweetness of the meringues and the tartness of the fruits. Hosting a brunch? Pair these delicate treats with a steaming cup of freshly brewed coffee or even a frothy cappuccino. The rich caramel flavor complements coffee beautifully, turning your brunch into a gourmet experience. If you're looking to elevate your dessert game, serve the meringues with a drizzle of additional caramel sauce and a sprinkle of flaky sea salt. This little touch of sophistication can transform a simple meringue into a restaurant-quality dessert. Don't forget, these meringues also make a fantastic gift. Arrange them in a pretty box, tie it with a ribbon, and you have a homemade present that's sure to impress any recipient. Happy serving!

Variations

Making your caramel meringues gluten-free and vegan is easier than you think! For a gluten-free version, rest assured that the original recipe is already gluten-free – check your sugar and caramel sauce brands to be doubly sure they are certified gluten-free. For a vegan variation, substitute the egg whites with aquafaba (the liquid from canned chickpeas). Use the same amount of aquafaba as you would egg whites and follow the same whipping process. Replace the caramel sauce or boiled condensed milk with a vegan caramel sauce made from coconut milk and sugar. Now, everyone can enjoy these delightful meringues regardless of dietary restrictions!

Faq

Why is my meringue not forming stiff peaks?
Ensure your bowl and whisks are completely clean and free of grease. Any fat, even a tiny bit, can prevent your egg whites from whipping properly.
Can I use regular sugar instead of superfine sugar?
Yes, you can grind regular sugar in a food processor to make it finer. Superfine sugar dissolves more easily, giving you a smoother meringue.
Why do my meringues crack in the oven?
This usually happens due to a sudden change in temperature. Make sure to gradually reduce the oven heat as directed and avoid opening the oven door during baking.
Can I add other flavors to the meringues?
Absolutely! You can add vanilla extract, almond extract, or even a hint of lemon zest for a fresh twist on the classic meringue.
How do I store leftover meringues?
Store them in an airtight container at room temperature. They can stay fresh for up to two weeks when stored correctly.
Can I freeze meringues?
Yes, you can! Freeze them in a single layer on a baking tray before transferring to an airtight container or freezer bag. They can be frozen for up to one month.