Caramel meringue

Recipe: Caramel meringue

Caramel meringue recipe, I used caramel syrup to flavor my meringues. A beautiful color for my meringues, slightly amber with a little nutty taste, we loved it. Nothing like a homemade meringue, to make it successful keep your egg whites for several days in the refrigerator and take them out the day before. I always have meringues in a jar for those with a sweet tooth. Caramel meringue to accompany a good coffee.

Recipe ingredients

• 250 gr of sugar
• 5 egg whites
• 2 tablespoon of caramel syrup

Instructions

1. Break the eggs and separate the whites from the yolks, you can do it the day before or several days in advance.
2. Take the egg whites out of the refrigerator the day before.
3. Beat the egg whites with a pinch of salt and 100 g of sugar.
4. Add the syrup and continue beating.
5. Gently mix the remaining 150g of sugar with your egg whites with a wooden spatula
6. Fill a pastry bag with the preparation.
7. Line a baking sheet with silicone paper.
8. Place small hats 3 cm in diameter.
9. Bake in a hot oven at 120 ° for 20 minutes.
10. Extend cooking at 100 ° for 1 hour.
11. Leave the meringues to cool directly in the open door fout.

Preparation time: 20 minutes
Number of people: 6
Cooking time: 1 hour 20 minutes
5 star rating: 1 review

What wine to drink with: Caramel meringue

My favorite wine for this Alsace Riesling recipe: Riesling grape
Temperature between 08 ° and 09 °

Thanks to Emilie and Mathilde for their demonstration.

Add the sugar to the white Beat in snow Pour into a pocket Little hat Cooked meringue