Description
Delight in these Mini Salted Caramel Swirled Meringues, a light and airy treat with the perfect balance of sweet and salty. Crispy on the outside and soft inside, these meringues are elegantly swirled with homemade salted caramel sauce, making them an irresistible dessert perfect for any occasion.
Ingredients
Scale
Meringue
- 4 Egg whites
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Cream of tartar
- 1/2 cup Caster sugar
- 1/2 teaspoon Vanilla extract
Salted Caramel Sauce
- 1 cup Granulated sugar
- 1/4 cup Water
- 4 tablespoons Butter
- 2/3 cup Whipping cream
- 1 teaspoon Kosher salt
Instructions
- Preheat Oven: Preheat your oven to 225 °F to prepare for baking the meringues perfectly at a low temperature.
- Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, kosher salt, vanilla extract, and cream of tartar. Whisk on high speed until stiff peaks form, signaling that the egg whites are aerated and ready.
- Add Sugar Gradually: Slowly add the caster sugar, one tablespoon at a time, whisking 30 seconds between each addition. Continue until the mixture is thick, shiny, and has stiff peaks, ensuring the sugar is fully dissolved for smooth meringue.
- Prepare Baking Tray: Line a large baking tray with parchment paper. Spoon the meringue mixture into 8 separate piles. Use the back of a spoon to create texture and small divots on top to hold the caramel sauce.
- Drizzle Caramel: Spoon 1 to 2 teaspoons of homemade caramel sauce over each meringue pile. This adds a luscious salted caramel swirl as it bakes.
- Bake Meringues: Bake the meringues for 75 minutes at 225 °F, reducing the temperature by 25 °F if they start browning. After baking, turn the oven off and let the meringues cool inside the oven for a crisp finish.
- Make Caramel Sauce: In a medium heavy-bottomed pot, combine granulated sugar and water, stirring until it resembles wet sand. Cover with a lid and cook over medium heat until sugar around the edges turns brown, about 10 minutes, occasionally checking.
- Finish Caramel: Remove the lid and cook uncovered, swirling the pot for even browning until caramel is a rich amber color (5-10 minutes). Remove from heat and carefully whisk in butter piece by piece until melted. Slowly add whipping cream while whisking until smooth. Stir in kosher salt. Cool for 10 minutes before drizzling on meringues.
Notes
- Be patient when adding caster sugar to the egg whites to ensure a glossy, stable meringue.
- Keep a close watch on the caramel as it can quickly burn once it starts turning color.
- Use parchment paper or a silicone mat to prevent meringues from sticking during baking.
- Cooling meringues in the oven helps them dry out and become crisp without cracking.
- Store meringues in an airtight container to maintain their crisp texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini meringues, salted caramel, caramel sauce, dessert, baked meringues, sweet treats, airy meringue
