Utterly predictable is my love of salted caramel. No amount of willpower can keep me away if it is within reach – add chocolate and I go weak at the knees. These meringues are unusual in so far as they are cooked for a very short time. The result is almost marshmallow-like, with a thin crispy exterior and melt-in-your-mouth, light-as-a-feather meringue inside. If you are a fan of chilli, try simmering the caramel with ½ teaspoon of dried chilli flakes, then strain and allow to cool. This piquant layer of flavor is delicious.
Calories 116 | Carbs 23g | Sugar 23g | Protein 2g | Fiber 0g | Fat 2g | Sat Fat 1g | Salt 0.6g
- 1 teaspoon Maldon sea salt
- 60g (2oz) caramel
- 20g (3/4 oz) dark chocolate, minimum 80% cocoa solids, broken into pieces
- 4 egg whites (approx. 150g/5oz)
- 220g (8oz) caster sugar
- 1 teaspoon white wine vinegar
- Preheat the oven to 150 degrees C/300 degrees F/gas mark 2. Line two large baking trays with greaseproof paper. Mix 1/2 teaspoon of the sea salt with the caramel and set aside. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water and set aside to cool.
- On a medium speed, whisk the egg whites in the bowl of an electric stand mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time. When added, increase the speed to high and continue whisking for about 8 minutes. Reduce the speed and add the white wine vinegar. Increase the speed again and whisk for another 2 minutes.
- Spoon ten meringues onto the trays and drizzle a little of the salted caramel on top. Swirl into the meringue mixture using a knife. Drizzle a little chocolate over each meringue, and again, gently swirl into the meringue. Sprinkle over the remaining sea salt.
- Place in the oven and reduce the oven temperature to 120 degrees C/250 degrees F/gas mark 1/2. Bake for 30 minutes, then turn the oven off and allow to cool for a further 30 minutes in the oven. Set aside to cool.
More from Skinny Desserts:
Cover courtesy of Kyle Books
Excerpted with permission from Skinny Desserts by Kathryn Bruton (Kyle Books, 2019).