Raspberry Meringues with Salted Caramel Sauce

These make the most delightful tasty dessert – thanks to my friend Jean for preparing these for our Annual Canada Day visit!!!

The strawberries in the garden were ripe so we added a few to this treat, along with just a wee scoop of ice cream ….

The strawberries in the garden were ripe so we added a few to this treat, along with just a wee scoop of ice cream ….

These definitely need to be prepared ahead of time but the actual work is pretty easy.

4 egg whites
1 1/2 cups caster (or superfine) sugar
1/2 cup seedless raspberry jam
1 cup white sugar
1/4 cup unsalted butter, cubed
1/2 cup heavy cream
1 tsp fleur del sel
1 cup raspberries

Preheat oven to 200 F

MERINGUES:

In bowl of mixer, beat egg whites just until soft peaks form before increasing the speed, adding the superfine sugar slowly – a bit at a time – until fully incorporated. Whip at high speed until all the sugar dissolves and the mixture takes on a shiny, glossy look and nice stiff peaks form up.

Drop a teaspoon of the jam into a small section of the egg white mixture – swirl and and scoop a heaped tablespoon onto a parchment lined baking sheet. Repeat with another teaspoon of the jam, and a bit more of the meringue mixture until you have 12 meringues.

Bake in the centre of the oven for 2 1/2 hours. Leave in the oven to cool off and dry out overnight.

SALTED CARAMEL SAUCE

Heat white sugar in medium size, heavy bottom saucepan over medium-high heat. Use a wooden spoon, and stir a LOT while this is going on, and don’t worry – it will harden and clump as the sugar melts. DO NOT STIR ONCE THE SUGAR STARTS TO CARMELIZE. Quickly stir in the butter, cream and fleur del del (or a flaky sea salt). Let simmer for 1 minute, then transfer to a heatproof bowl and allow to cool completely.

This caramel sauce keeps really well in the fridge, and is amazing on pretty much anything.

ASSEMBLY

Place meringue on plate, lightly drizzle with salted caramel sauce and sprinkle with raspberries – perfection!

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