F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Caramel Meringues

  • SERVINGS: makes about 4 dozen
  • MAKE-AHEAD
  • VEGETARIAN

Make these treats on a dry day; humidity makes for sticky meringues.

  1. 4 large egg whites
  2. 2 cups sugar
  3. 1/2 teaspoon cream of tartar
  4. 1 teaspoon pure vanilla extract
  5. Pinch of salt
  1. Preheat the oven to 200°. Line 4 large baking sheets with parchment paper or foil. Bring a large skillet of water to a simmer over moderately high heat. Place the egg whites in a large stainless-steel or glass bowl and swirl over the hot water to warm the whites. Add 1 cup of the sugar and the cream of tartar. Beat with an electric mixer at medium speed for 30 seconds. Increase the speed to high and beat until the meringue is thick and glossy and holds a peak, 3 to 5 minutes. Beat in the vanilla and salt.
  2. Fit a large pastry bag with a 1/2-inch plain tip and scoop the meringue into the bag. Pipe the meringue into tight, 3-inch long "S" shapes. Bake the meringues for 1 1/2 to 2 hours, or until they are firm to the touch and lift easily off the pan. Let cool on baking sheets.
  3. Have ready a bowl of ice water, a folded towel and a soup spoon. In a small heavy saucepan, combine the remaining 1 cup of sugar with 1/4 cup of water. Cook over high heat, stirring, until the sugar dissolves. When the mixture boils, stop stirring and cook undisturbed until a gold-amber caramel forms. Set the bottom of the pan in the ice water for 30 to 60 seconds; stir the caramel as it cools.
  4. When the caramel falls off the spoon in a thin, steady stream, lift the pan from the water and dry the bottom with the towel so that no water falls on the meringues. Hold the spoon high and drizzle the caramel over the meringues in abstract patterns; keep the spoon moving so you get pretty lines rather than blobs. Let the caramel set for 1 minute.
Make Ahead Store in an airtight container for up to 1 day.

Suggested Pairing

Serving a sweetly floral-fragrant California Muscat, such as Quady Essensia Orange Muscat or Robert Pecota Moscato d'Andrea, with caramel-topped cookies recalls the classic pairing of orange and caramel.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.