Salted Caramel Meringue Stacks

Ingredients

• 4 egg whites
• Pinch salt
• 220g caster sugar
• ½ tsp cream of tartar
• ½ cup brown sugar
• 1 tbsp water
• 2 tbsp butter
• ¼ cup pure cream
• ¼ cup pure cream
• ¼ tsp sea salt
• 1 tsp vanilla extract
• 1 cup cream, whipped
• 250g dark chocolate, melted

Method

• Heat your oven to 120°C and line a large tray.
• Whisk the egg whites and salt until thickened and then add the sugar, 1 tbsp at a time, beating well between additions.
• Add the cream of tartar halfway through and continue whisking and adding sugar gradually until the sugar has completely dissolved.
• Pipe the meringue into 18 small discs onto your prepared tray.
• Bake for 45 mins then turn the oven off and open the door slightly, leaving the meringues to cool completely.
• To make the caramel, whisk sugar and water over high heat until they come to the boil and the sugar has dissolved.
• Reduce the heat, add the butter and whisk until combined. Simmer until the mixture turns a deep golden colour, approx. 5 min.
• Remove from heat and carefully whisk in the cream (it will bubble up furiously after you add it, so be careful). Whisk until well combined.
• Whisk in the salt and vanilla.
• Store the caramel in a jar in the fridge for up to 2 weeks.
• To make meringue stacks, layer the meringue discs with caramel and whipped cream.
• Repeat until you have 3 layers and then drizzle with melted chocolate before serving.
• You can use store-bought meringue nests and dulce de leche to have these made in a flash.