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Caramel Swirl Meringues

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


Caramel Sauce

  • ½ cup canned coconut cream
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • Pinch of Himalayan pink salt
  • 1 tablespoon coconut oil
  • ½ teaspoon 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 teaspoon white vinegar


Caramel Sauce

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


  • 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.
  • Pre-heat oven to 150ºC (302ºF). Line a large baking tray or 2 baking trays with parchment paper and set aside.
  • 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.
  • Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
  • Add egg whites to mixing bowl. Have sugar measured out and ready to go.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spoon rounds of meringue onto lined baking trays.
  • Remove caramel sauce from refrigerator and give it a good mix, until a smooth pouring consistency.
  • 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.
  • Place tray/s in oven and reduce heat to 120ºC (248ºF).
  • Bake for 1 hour and 30 minutes or until the outside of the meringues are crisp and firm.
  • Turn oven off and leave meringues in the oven to cool completely, approx. 2-3 hours or overnight.
  • Once cooled, remove from oven and serve.
  • Or store in an airtight container, in the pantry, for 3-4 days.
  • Enjoy!


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


Calories: 161kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 27mg | Potassium: 86mg | Sugar: 18g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.3mg