Recipe: The Perfect Meringues with Whipped Cream and Salted Caramel

I recently discovered that my husband is a fantastic baker. He makes the odd dessert now and then, but in the last month, he totally surprised me with all his wonderful dessert creations.

Perfect Meringue with Whipped Cream and Salted Caramel

At first, he made me a delicious crème brûlée and with the leftover egg whites, he made these perfect meringues. In my books, the perfect meringues are crisp on the outside with a soft marshmallow-like centre. And Hubby totally nailed it.

A few things to remember when making meringues:
1. Start with room temperature egg whites.
2. The bowl you are using to beat the egg whites must be very clean.
3. Once the meringues are ready, turn off the oven and remove the tray. Gently lift each meringue to prevent them from sticking to the paper. Then return the meringues to the oven and leave them inside to cool and dry out completely.
4. Handle with care as they are quite fragile.

Usually, meringues are served with a tart fruit such as strawberries, however Hubby paired his homemade meringues with whipped cream and salted caramel pouring sauce. And it was so gooooooood! Make sure you use salted caramel and not just plain caramel as the salt is a really good balance to the sweet meringue. Every spoonful was simply orgasmic, and the meringues just melted in the mouth. Gorgeous dessert!

This is perfect for serving during Christmas, as you can make the meringues a couple of days before and assemble quickly on the day itself. It keeps well in an airtight container for 3-4 days.

Definitely one of the best meringues I've eaten :)

Meringues with whipped cream and salted caramel
Recipe by Baby Sumo
Preparation time: 15-20 minutes
Cooking time: 30-35 minutes
Makes 12

Ingredients
3 egg whites, at room temperature
150g caster sugar
1 tsp vanilla extract

To serve
Salted caramel (recipe here)
200ml whipping cream




1.Preheat oven to 150°C (no fan).

2. Line a baking tray with non-stick baking paper.

3. Using an electric mixer, beat egg whites and vanilla extract in a large clean bowl until soft peaks. Add half the sugar and whisk until glossy, then add the remaining sugar and beat until the meringue is very stiff. Test using your thumb and forefinger, the mixture should be very smooth without any sugar grains.

4. Drop tablespoonfuls of mixture on the baking sheet, leaving some space in between for expansion. Bake for 30-35 minutes until crisp. Turn off the oven.

5. Remove the tray from oven and gently lift each meringue off the baking tray. This is to prevent sticking and ensure easier removal later once cooled.

6. Place the tray back in the oven and let meringues cool completely inside the oven. Store in airtight container.

7. Whisk the whipping cream until soft peaks. If the salted caramel has been stored in the fridge, simply place in a small bowl/cup and place over a bowl of boiling water to make a pouring sauce.

8. Place a meringue on serving plate and top with a generous 1 tablespoonful whipping cream. And then, drizzle salted caramel sauce on top.

Note: We used egg whites which have been aged in the fridge for 3 days.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event which I am hosting. You can link your recipes here.


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*This recipe was featured on Asian Food Channel's FB Page on 13 December 2013.