I spent last night researching platypuses and sloths, not to mention animals mating and jumping on top of each other.
So maybe not the most polite or engaging way to start off a post of hey i’m back! did you miss me? but my brains fried from homework, tests, and um more tests? I’m gonna try to keep a more consistent posting from now on and first on my list of things-I-desperately-need-to-share-with-you-guys are these Caramel Meringues!
People, meringues are seriously underrated. Besides the fact that they can easily be made into the most adorable mushrooms, piled with an impossible amount of coconut whipped cream and fruit, crushed and folded into more whipped cream, they can also be stacked to make a gorgeous matcha meringue cake.
And of course, these caramel meringues.
What makes this different from all the other 2 dozen meringue recipes on here though is that they’re caramely. Not like I swirled a bunch of caramel into the meringue so now they’re really sticky caramely, but more of a I poured in hot sugar into egg whites caramely. Instead of being sticky and impossibly sweet, these meringues have a hint of bitterness, the perfect sweetness, and a really wonderful flavor profile. The reactions that cause the sugar to turn brown also result in a complex mixture of chemical compounds which develops the complicated taste.
In short, melted sugar makes really delicious bronze meringues.
Preheat the oven to 210 F.
Beat the egg whites on medium speed until foamy. Gradually pour in 1/4 cup of sugar.
Meanwhile, heat 3/4 cup of sugar over low heat until light golden. Take it off the stove right away and pour into another bowl. Slowly pour the caramelized sugar down the side of the mixing bowl.
Spoon and/or pipe shapes onto a parchment lined sheet.
Bake for 1-2 hrs, or until firm and each piece easily comes off.