Caramel Meringue Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a baking sheet lined with parchment paper.

2. 2

   In a medium saucepan, combine the butter, caster sugar, and golden syrup. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to burn the sugar.

3. 3

   Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful when removing from heat.

4. 4

   Remove from heat and stir in the large eggs one at a time, followed by the flour, salt, and espresso powder.

   Tip: Whisk until smooth.

5. 5

   Pour the caramel mixture into a 23cm (9in) pie dish and smooth the top.

   Tip: Let cool slightly.

6. 6

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Add the vanilla and almond extracts and whip until combined.

7. 7

   In another bowl, whip the meringue powder and granulated sugar until stiff peaks form.

   Tip: Add the softened butter and whip until combined.

8. 8

   Spread the whipped cream over the caramel layer and top with the meringue mixture.

   Tip: Make sure to seal the edges of the meringue to the crust.

9. 9

   Bake for 20-25 minutes, or until the meringue is golden brown.

   Tip: Keep an eye on the pie during the last 5 minutes of baking.