Caramel Swirl Meringues

Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 161 kcal
Author Samantha


Caramel Sauce

  • 1/2 cup canned coconut cream
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • Pinch of Himalayan pink salt
  • 1 Tbsp coconut oil
  • 1/2 tsp vanilla bean extract


  • 4 large egg whites, separated from yolks and egg whites poured into a small bowl, covered, on kitchen bench until room temperature
  • 1 cup white caster sugar (superfine sugar)
  • 1 tsp white vinegar
US Customary - Metric


Caramel Sauce

  1. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt, mix well. Gently melt together until smooth.
  2. Increase heat to high and bring mixture to a boil, stirring occasionally.
  3. Once it has reached a boil, reduce heat to medium and cook for 5-6 minutes until it thickens, stirring to prevent burning.
  4. Once caramel has thickened and turn deep golden, remove from heat.
  5. Whisk through coconut oil and vanilla until well blended.
  6. Pour caramel into a heat-proof glass jar (such as a mason jar) and set in the refrigerator.


  1. NOTE: before whipping egg whites, ensure the mixing bowl and electric beater/whisk attachment you’re using are both thoroughly clean and completely dry from any grease, dust and water. This will ensure optimal results for meringue.
  2. Pre-heat oven to 150ºC (302ºF). Line a large baking tray or 2 baking trays with parchment paper and set aside.
  3. Ensure egg whites are at room temperature before whipping. NOTE: make sure there is zero bits of egg yolk in the egg whites, otherwise the egg whites won’t whip properly.
  4. Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
  5. Add egg whites to mixing bowl. Have sugar measured out and ready to go.
  6. Start whipping on medium speed to gradually aerate egg whites. Whip until egg whites reach soft peaks. Soft peaks = tip will curl and slowly fall back on itself.
  7. Once soft peaks have been reached, start to add sugar, 1 tablespoon at a time. Wait 30 seconds between each addition of sugar, to ensure the sugar dissolves.
  8. Once all the sugar has been added, check to see if it has been dissolved by rubbing a small amount of meringue between your fingers. It should feel smooth, if it feels gritty, continue whipping meringue in 2 minute increments until completely dissolved.
  9. Once sugar is dissolved, add white vinegar and beat meringue for a further 3 minutes or until stiff, glossy peaks. Peaks will hold their shape when lifted up.
  10. Spoon rounds of meringue onto lined baking trays.
  11. Remove caramel sauce from refrigerator and give it a good mix, until a smooth pouring consistency.
  12. Take a teaspoon of caramel sauce and dollop onto the centre of a meringue. Take a wooden skewer and gently swirl caramel into meringue. Repeat with remaining meringues.
  13. Place tray/s in oven and reduce heat to 120ºC (248ºF).
  14. Bake for 1 hour and 30 minutes or until the outside of the meringues are crisp and firm.
  15. Turn oven off and leave meringues in the oven to cool completely, approx. 2-3 hours or overnight.
  16. Once cooled, remove from oven and serve.
  17. Or store in an airtight container, in the pantry, for 3-4 days.
  18. Enjoy!

Recipe Notes

Store in an airtight container, in the pantry, for 3-4 days.

Nutrition Facts
Caramel Swirl Meringues
Amount Per Serving
Calories 161 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 27mg1%
Potassium 86mg2%
Carbohydrates 22g7%
Sugar 18g20%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 10mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.