YES PLEASE. This is my Gwynnie’s FAVOURITE Christmas treat, as well it should be.
This recipes was inspired by the Chocolate Meringues in the Duchess Bakeshop Cookbook. Whenever we visit Edmonton we head over to the Duchess pronto and eat patisseries. The Duchess is absolutely inspiring and a must visit, if you can!
I use weights for this recipe…. If you do not have a kitchen scale then GO BUY ONE. They are pretty darn cheap these days AND they are kinda fun.
Salted Caramel Meringues
180 grams egg whites (fresh works best, not prepackaged carton)
345 grams confectioner’s sugar (icing sugar)
Pinch of salt
2 tsp vanilla extract
1/4 cup Salted caramel (recipe HERE)
1/4 cup dark chocolate chopped
Preheat oven to 300 degrees Fahrenheit. Line 3 baking sheets with parchment paper.
Combine the egg whites, confectioner’s sugar and salt in a metal/glass mixing bowl that has been cleaned of any oils. I usually wipe the bowl and whisk with a paper towel soaked with lemon juice or vinegar.
Place your mixing bowl(i am using a kitchenmaid mixer bowl) over a pot of simmering water (double boiler). Stir mixture until it reaches 120 degrees Fahrenheit. Remove from double boiler and allow to cool for 10 minutes.
Transfer bowl to mixer with a whisk attachment and whip on high for about 10 minutes. The peaks should be stiff and glossy.
Using a spatula fold in vanilla.
Using a teaspoon, spoon messy drops of meringue onto the parchment. They should be about 1.5 - 2 inches wide and at least an inch apart.
Warm salted caramel and chocolate (separately) until they are melted, but not hot. If they are too hot it will effect the meringue. Working with one row of meringue mounds at a time, put a small dollop of caramel and chocolate on each one. The dollop is about 1/4 - 1/2 tsp in size. Using a toothpick swirl the caramel and chocolate into the meringue.
Lower the over to 275 degrees Fahrenheit. Place baking sheet in the middle of the oven and bake for 30 minutes.
Allow to cool completely. Store at room temperature for up to one week.