Salted Caramel Meringue Kisses

Instructions

1. 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. 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. 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. 4

   Add the flour mixture to the egg whites and mix until just combined.

   Tip: Be careful not to overmix the meringue mixture.

5. 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. 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. 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. 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. 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. 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.