Caramel Meringues
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These Caramel Meringues bring together the light, airy texture of classic meringues with a rich swirl of homemade caramel sauce. Perfect for a show-stopping dessert or a festive holiday treat, they’re sweet, crunchy, and beautifully flavored. With just a few simple ingredients, these meringues are easy to make and ideal for sharing with friends and family!
Caramel Meringues Recipe
The beauty of these caramel meringues lies in their delicate, melt-in-your-mouth texture and rich caramel flavor. Each meringue is airy yet crisp, with a swirl of caramel baked right in, adding a beautiful golden hue and a hint of sweetness that perfectly complements the lightness of the meringue.
These treats are ideal for any occasion, whether as a light, elegant dessert to impress guests or as a special homemade indulgence to enjoy yourself. The caramel sauce is wonderfully easy to make, combining cream and maple syrup for a warm, natural sweetness.
Plus, the meringues can be prepared in advance, so they’re perfect for holiday gatherings, entertaining, or simply enjoying a cozy weekend at home.
Can I make these caramel meringues in advance?
Yes, these meringues can be made ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 3-4 days. This ensures they stay crisp and ready to serve when needed, making them perfect for planning ahead for gatherings or events.
Why did my meringues turn soft after storing?
Meringues can lose their crispness if exposed to moisture or humidity. To keep them firm and crunchy, store them in a completely airtight container in a cool, dry area. Avoid refrigerating them, as the moisture from the fridge can cause them to soften.
What should I do if my caramel becomes too thick?
If your caramel thickens too much after being refrigerated, don’t worry. Simply warm it gently in the microwave for a few seconds or let it sit at room temperature for a short time until it reaches a smooth, pourable consistency. Stir well before using.
How to store caramel meringues
Store: Keep caramel meringues in an airtight container at room temperature for up to 3-4 days. Ensure they are stored in a cool, dry place to maintain their crisp texture. Avoid refrigerating, as the humidity can soften the meringues.
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Caramel Meringues
Ingredients
Caramel Sauce
- 1/2 cup heavy cream, or canned coconut cream
- 1/4 cup pure maple syrup
- 1/4 cup packed light brown sugar, how to measure brown sugar
- 1/4 tsp salt
- 1 Tbsp unsalted or salted butter
- 1/2 tsp vanilla extract
Meringues
- 4 large egg whites, at room temperature
- 3/4 cup white caster sugar, superfine sugar
- 1 tsp white vinegar
Instructions
- Note – Egg Whites: Ensure your egg whites are at room-temperature before starting with no trace of yolk. Caramel Sauce
Caramel Sauce
- Combine Ingredients: In a medium-sized saucepan add the cream, maple syrup, sugar, and salt.
- Bring to a Boil: Place the saucepan over medium-high heat, stirring occasionally. Allow it to come to a boil, which takes about 3 minutes.
- Simmer the Caramel: Once boiling, reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally to prevent it from burning on the bottom.
- Whisk in Butter and Vanilla: Turn off the heat and vigorously whisk in the butter and vanilla until the caramel becomes shiny and smooth.
- Set to Cool: Pour the caramel into a glass jar or a clean bowl and place it in the refrigerator while you make the brownies. This chilling time allows the caramel to thicken.
Meringues
- Prepare for Meringue: Ensure the mixing bowl and beaters are clean, dry, and free of grease. Preheat oven to 302ºF (150ºC) fan-forced and line a large baking sheet with parchment paper and set aside.
- Whip Egg Whites: Add egg whites to a large mixing bowl or stand mixer bowl, ensuring they’re at room temperature. Whip on medium speed until soft peaks form (the tips should curl back on themselves).
- Incorporate Sugar: With the mixer on medium-high, gradually add sugar, one tablespoon at a time, waiting 30 seconds between each addition. Continue whipping until sugar fully dissolves, and the mixture is smooth when rubbed between your fingers.
- Add Vinegar: Add white vinegar and whip until stiff, glossy peaks form, about 3 additional minutes.
- Shape Meringues: Spoon rounds of meringue onto the prepared baking trays, spacing them evenly apart.
- Swirl in Caramel: Remove caramel from the fridge and stir until smooth. Dollop a small amount in the center of each meringue and gently swirl using a wooden skewer.
- Bake: Place meringues in the oven, reduce temperature to 248ºF (120ºC) fan-forced, and bake for 1 hour and 30 minutes or until the meringues are crisp and firm on the outside.
- Cool: Turn off the oven and allow meringues to cool completely inside, for 2-3 hours or overnight.
- Serve or Store: Once cooled, serve immediately or store in an airtight container at room temperature for 3-4 days.
Sounds and looks delicious!
Thanks so much Susan! They certainly are delicious, hope you give them a go! 🙂