I am going nuts here. When I was a little girl I could eat kilos of meringues. It was the only sweet thing my mother made and I ate with great pleasure (I admit, I was not a big fan of sugary treats, wish I could bring that back). And combined with salted caramel sauce? PER-FECTION!
- 150ml eggwhites (approximately 4 eggs)
- 1 cup (220g) caster (superfine) sugar
- 1 teaspoon white vinegar
- 2 tablespoons dulce de leche or thick caramel sauce
- sea salt flakes, for sprinkling
Preheat oven to 150°C (300°F). Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds before adding more. Once all the sugar has been added, whisk for a further 6 minutes or until stiff and glossy. Scrape down the side of the bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined. Draw 8 x 10cm circles on 2 large pieces of non-stick baking paper to fit 2 large baking trays, allowing room to spread. Divide the meringue between the circles and top each with 1 teaspoon dulce de leche. Using a palette knife, swirl the mixture and spread to the edge of each circle. Sprinkle with the salt, reduce the heat to 120°C (250°F) and bake for 30 minutes or until crisp to the touch. Turn the oven off and allow the meringues to cool in the oven for 30 minutes. Makes 8.
Via DonnaHay
Keep up with Project Fairytale
