Caramel Floating Islands

Instructions

1. 1

   Preheat the oven to 150°C. Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the meringues from sticking.

2. 2

   In a medium saucepan, combine the granulated sugar and salt. Place the saucepan over medium heat and stir until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Increase the heat to medium-high and bring the sugar mixture to a boil. Cook for 5-7 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful not to burn the caramel.

4. 4

   Remove the saucepan from the heat and slowly pour in the unsalted butter, whisking constantly.

   Tip: This will help prevent the caramel from seizing up.

5. 5

   Pour the caramel mixture onto the prepared baking sheet and spread it into a thin layer.

   Tip: Let it cool and set slightly before proceeding.

6. 6

   In a separate bowl, whisk together the flour and unsweetened vanilla extract. Add the egg whites one at a time, whisking until stiff peaks form.

   Tip: Use a stand mixer or whisk until the mixture is smooth and glossy.

7. 7

   Spoon the meringue mixture onto the baking sheet, using a piping bag or a spoon to create desired shapes.

   Tip: Make sure to leave space between each island for even cooking.

8. 8

   Place the baking sheet in the oven and bake for 20-25 minutes, or until the meringues are dry and firm to the touch.

   Tip: Rotate the baking sheet halfway through the cooking time.

9. 9

   Remove the baking sheet from the oven and let the meringues cool completely.

   Tip: This will help prevent them from breaking or crumbling.

10. 10

    Once the meringues are cool, use a sharp knife to slice them into desired shapes.

    Tip: Be careful not to press too hard, as this can cause the meringues to break.

11. 11

    To serve, place a meringue island on a plate or glass, spooning some caramel sauce over the top.

    Tip: You can also sprinkle some flaky sea salt on top for extra flavor.