Serve the perfect blend of sweet and salty with these fluffy meringues filled with tart raspberry jam and drizzled with salted caramel sauce.

 

Ingredients

• 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

 

Directions

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!