Dessert

Mini Salted Caramel Swirled Meringues Recipe

ByJack Voss December 25, 2025December 25, 2025

Introduction

These mini salted caramel swirled meringues are light, crisp, and bursting with rich caramel flavor. Perfect as a delicate dessert or a sweet treat alongside your afternoon tea, they combine the airy texture of meringue with the indulgence of homemade salted caramel.

The image shows a copper wire rack holding six small round meringues with a light golden swirl pattern on top, resting on a white marbled surface. In the background, there is a clear glass bowl filled with a thick brown sauce and a spoon inside, to the right of it a green cloth is placed under the rack. Further back, a clear glass carafe filled with milk stands tall. On the white marbled surface near the bottom right corner, a small white dish with coarse salt is visible, and near the bottom left, two translucent yellow utensils lay flat. The scene is softly lit, emphasizing the texture and colors of the meringues and surrounding items. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Eggs
1/2 teaspoon Kosher Salt (for meringue)
1/2 teaspoon Cream of Tartar
1/2 cup Caster Sugar
1/2 teaspoon Vanilla Extract
2/3 cup Whipping Cream
1 cup Granulated Sugar
1/4 cup Water
4 tablespoons Butter
1 teaspoon Kosher Salt (for caramel)

Instructions

Step 1: Preheat your oven to 225 °F (110 °C).
Step 2: In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, 1/2 teaspoon kosher salt, vanilla extract, and cream of tartar. Whisk on high speed until stiff peaks form.
Step 3: Gradually add the caster sugar, one tablespoon at a time, whisking for 30 seconds between additions. Continue until the mixture is thick, shiny, and holds stiff peaks. The sugar should be fully dissolved.
Step 4: Line a large baking tray with parchment paper. Spoon the meringue mixture into 8 piles, spacing them evenly. Use the back of a spoon to create textured divots on top, making small pools for the caramel.
Step 5: Drizzle each meringue with 1 to 2 teaspoons of caramel sauce (see next steps to prepare).
Step 6: Bake the meringues for 75 minutes. If they start browning, reduce the oven temperature by 25 °F. After baking, turn off the oven and let the meringues cool inside completely before serving.
Step 7: To make the caramel sauce, stir granulated sugar and water together in a medium heavy-bottomed pot until mixture resembles wet sand. Do not stir after this step. Cover with a fitted lid and cook over medium heat until the edges begin to brown (about 10 minutes), checking periodically.
Step 8: Remove the lid and continue to cook, swirling the pot occasionally, until the sugar reaches a rich amber color, 5 to 10 minutes more. Remove from heat. Quickly whisk in butter one piece at a time until melted. Slowly pour in whipping cream while whisking until smooth. Stir in 1 teaspoon kosher salt. Let the caramel cool for 10 minutes before drizzling on meringues.

Tips & Variations

For extra stability in your meringue, ensure no yolk traces are present in your egg whites and use room temperature eggs.
If you prefer a less sweet caramel, reduce the sugar slightly or add a pinch more salt to enhance the flavor contrast.
Try folding in finely chopped toasted nuts or a sprinkle of cocoa powder for a twist on the classic flavor.

Storage

Store cooled meringues in an airtight container at room temperature to maintain their crispness, ideally consumed within 3 days. Avoid refrigeration as moisture can make them soggy. Leftover caramel sauce can be refrigerated in a sealed jar for up to one week; gently reheat before using.

How to Serve

The image shows six small meringue nests on a rose gold wire rack, each with a white base swirled with a light brown caramel topping, creating a textured and airy look. Behind the rack, there is a small clear glass bowl filled with caramel sauce and a small gold spoon inside it. A dark green cloth is partially visible under the rack towards the back. In the background, there is a glass bottle filled with milk placed on a white marbled surface. At the front right, a small brown dish contains coarse white salt. The scene is softly lit and the focus is on the meringues, with a gentle blur on the milk bottle and bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meringues without a stand mixer?

Yes, you can use a hand mixer to whisk the egg whites, but it may take a bit longer to reach stiff peaks. Just be patient and ensure your bowl and beaters are clean and dry.