Recipe: Raspberry and salted caramel meringues

Recipe: Raspberry and salted caramel meringues

Image: Joe Kim


Recipe: Raspberry and salted caramel meringues

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




  • 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!



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Recipe: Raspberry and salted caramel meringues