Recipe: Raspberry and salted caramel meringues
- 4 egg whites
- 1½ cups superfine or caster sugar
- ½ cup seedless raspberry jam
- 1 cup granulated sugar
- ¼ cup unsalted butter, cubed
- ½ cup 35% cream
- 1 tsp fleur de sel
- 1 cup raspberries
1 In a bowl, beat the egg whites with an electric mixer on medium-high until soft peaks form; increase the speed, adding the superfine sugar in small amounts until fully incorporated.
2 Continue to beat until the sugar has dissolved and the mixture develops thick, glossy peaks.
3 Preheat the oven to 200 °F. Loosely drop a teaspoon of the jam into a small section of the whipped egg whites. Swirl in a circular motion with a spoon and scoop a mounded tablespoon onto a parchment paper-lined baking sheet.
4 Repeat the process to make 12 evenly spaced mounds. Bake on the centre rack of the oven for 2½ hours. Leave in the oven to cool and dry out overnight.
5 To make the salted caramel sauce, heat the granulated sugar in a saucepan over medium-high heat. Stir frequently with a wooden spoon as the sugar melts – it will clump and harden before fully melting. Do not stir once the sugar begins caramelizing, about 45 seconds.
6 Quickly stir in the butter, cream and fleur de sel; let simmer for 1 minute. Transfer to a heatproof bowl and let cool completely.
7 Lightly drizzle the meringues with the salted caramel sauce and top with some fresh raspberries.
Makes 12 meringues.
Tip: Keep a glass jar of this salted caramel sauce in the fridge for drizzling over cakes, cookies, or your morning cappuccino. It's an irresistible treat!