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.
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.
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