Caramel Meringue Kisses

Instructions

1. 1

   Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, beat the eggs until pale and thick. Gradually add granulated sugar and continue beating until stiff peaks form.

   Tip: Make sure to use room temperature eggs for the best results.

3. 3

   Add cream of tartar, salt, and vanilla extract to the egg mixture. Beat until combined.

4. 4

   In a separate bowl, whip the unsalted butter until light and fluffy. Gradually add confectioners sugar and whip until combined.

   Tip: Add the confectioners sugar slowly to avoid a grainy texture.

5. 5

   Fold the whipped butter into the egg mixture until well combined.

   Tip: Make sure to be gentle to preserve the meringue structure.

6. 6

   Spoon the meringue mixture onto the prepared baking sheet in small, round shapes. Leave about 1 inch of space between each kiss.

   Tip: Use a piping bag or a spoon to create the kisses.

7. 7

   Bake for 20-25 minutes or until the meringues are firm and lightly golden.

   Tip: Rotate the baking sheet halfway through the cooking time for even browning.

8. 8

   Remove the meringues from the oven and allow to cool completely on the baking sheet.

9. 9

   Once the meringues are cool, drizzle with caramel sauce and serve.

   Tip: You can also sprinkle with confectioners sugar for extra sweetness.

10. 10

    Store any leftover meringues in an airtight container in the refrigerator for up to 3 days.

    Tip: Let them come to room temperature before serving for the best taste.

11. 11

    Melt the caramel sauce and whisk in the unsalted milk until smooth.

    Tip: Add the milk slowly to avoid a grainy texture.