Salted Caramel Meringue Kisses
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These delightful meringue kisses are my favorite treat to whip up when I need something special fast. With a total time of under an hour, they're surprisingly simple to make without requiring any fancy equipment. The star of the show is the salted caramel sauce that gives these airy bites their signature sweet and salty flavor. What I love most is that egg whites, the base of meringue, are packed with protein and virtually fat free, making these guilt free indulgences. They're perfect for impressing guests or satisfying a sudden craving without breaking the bank.
Ella x
Ingredients
- 120 gall-purpose flour
- 200 ggranulated sugar
- 4large egg whites
- 1 gsalt(add to meringue mixture for flavor)
- 100 gunsalted butter
- 150 mlsalted caramel sauce
- 1 mLvanilla extract
- ½ gpinch of sea salt
- 100 gconfectioners' sugar(for dusting)
- 50 mlwater
- ½ gbaking soda
- 100 gwhite chocolate chips
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper with butter for easy removal.
- 2
In a medium bowl, whisk together the flour, granulated sugar, and baking soda.
Tip: Sift the dry ingredients to ensure they are well combined.
- 3
In a separate large bowl, beat the egg whites until they become frothy.
Tip: Add the salt and continue beating until stiff peaks form.
- 4
Add the flour mixture to the egg whites and mix until just combined.
Tip: Be careful not to overmix the meringue mixture.
- 5
Transfer the meringue mixture to a piping bag fitted with a star tip and pipe small kisses onto the prepared baking sheet.
Tip: Tap the baking sheet gently to remove any air bubbles from the meringues.
- 6
Bake the meringues for 15-20 minutes, or until they are crisp and dry.
Tip: Rotate the baking sheet halfway through baking to ensure even cooking.
- 7
While the meringues are baking, melt the unsalted butter and salted caramel sauce in a small saucepan over low heat.
Tip: Stir the mixture constantly until smooth and well combined.
- 8
Remove the meringues from the oven and let them cool completely.
Tip: Once cooled, dip the top of each meringue into the melted caramel sauce and sprinkle with flaky sea salt.
- 9
Dust the meringues with confectioners' sugar and serve.
Tip: Store the meringues in an airtight container at room temperature for up to 3 days.
- 10
To make the white chocolate drizzle, melt the white chocolate chips in a double boiler and stir until smooth.
Tip: Drizzle the melted white chocolate over the meringues and sprinkle with a pinch of sea salt.
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