Salted Caramel and Chocolate Meringues
Makes 8 Servings
INGREDIENTS:
• 150ml eggwhites (approximately 4 eggs)
• 1 cup superfine sugar
• 1 teaspoon white vinegar
• 2 tbsp dulce de leche or caramel sauce
• 1 cup chocolate (1⁄2 cup melted, 1⁄2 cup shaved)
• Sea salt flakes, for sprinkling
INSTRUCTIONS:
Preheat oven to 300°F. Place the eggwhites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, waiting 30 seconds before adding more. Once all of the sugar has been added, whisk 6 minutes or until stiff and glossy. Scrape down the side of the bowl, add the vinegar, and whisk for 2 minutes or until glossy and combined. Draw a total of 8, 4″ circles on 2 large pieces of non-stick baking paper to fit 2 large baking trays, allowing room to spread. Divide the meringue between the circles and top each with 1 teaspoon dulce de leche or caramel sauce. Using a palette knife, swirl the mixture and spread to the edge of each circle. Sprinkle with sea salt flakes and reduce the heat to 250°F. Bake for 30 minutes or until crisp to the touch. Turn the oven off and allow the meringues to cool in the oven for 30 minutes. Once removed, drizzle with melted chocolate and remaining dulce de leche or caramel sauce. Top with chocolate shavings.