• 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.