Meringue Stacks

Salted Caramel Meringue Stacks

Salted Caramel Meringue Stacks

By: Naomi Sherman

Incredibly lush and decadent stacks of crisp meringue layered with salted caramel, whipped cream and lashings of melted chocolate. Make each element yourself or use my time-saving tip below.


Servings

6

Prep time

Cook time

Recipe


Ingredients

  • 4 egg whites
  • Pinch salt
  • 220g caster sugar
  • ½ tsp cream of tartar
  • ½ cup brown sugar
  • 1 tbsp water
  • 2 tbsp butter
  • ¼ cup pure cream
  • ¼ cup pure cream
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup cream, whipped
  • 250g dark chocolate, melted

Method


  • Heat your oven to 120°C and line a large tray.
  • Whisk the egg whites and salt until thickened and then add the sugar, 1 tbsp at a time, beating well between additions.
  • Add the cream of tartar halfway through and continue whisking and adding sugar gradually until the sugar has completely dissolved.
  • Pipe the meringue into 18 small discs onto your prepared tray.
  • Bake for 45 mins then turn the oven off and open the door slightly, leaving the meringues to cool completely.
  • To make the caramel, whisk sugar and water over high heat until they come to the boil and the sugar has dissolved.
  • Reduce the heat, add the butter and whisk until combined. Simmer until the mixture turns a deep golden colour, approx. 5 min.
  • Remove from heat and carefully whisk in the cream (it will bubble up furiously after you add it, so be careful). Whisk until well combined.
  • Whisk in the salt and vanilla.
  • Store the caramel in a jar in the fridge for up to 2 weeks.
  • To make meringue stacks, layer the meringue discs with caramel and whipped cream.
  • Repeat until you have 3 layers and then drizzle with melted chocolate before serving.
  • You can use store-bought meringue nests and dulce de leche to have these made in a flash.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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