Caramel Meringue Recipes

CARAMEL COFFEE MERINGUES

Steps:

• Make meringues:
• Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
• Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.
• Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)
• Make syrup:
• Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
• Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.
• Make topping and serve meringues:
• Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.
• *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
• **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).

CARAMEL MERINGUE PIE

Steps:

• Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
• Caramelize sugar by constantly stirring with a wooden spoon.
• Remove sugar from heat, gradually add the milk, stirring constantly.
• Combine 3/4 cup sugar and flour.
• Add to caramelized sugar mixture.
• Beat egg yolks.
• Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
• Return to low heat, cook, stirring constantly, until smooth and thickened.
• Add butter, vanilla, and pinch of salt, stirring well.
• Spoon custard into pie crust, and set aside.
• Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
• Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Spread meringue over custard, sealing to edges.
• Bake at 425°F for 10 minutes or until meringue is golden brown.
• Cool pie completely before serving.

CARAMEL MERINGUE TART

Steps:

• To make base: Place flour and sugar in bowl. Rub in butter until resembles breadcrumbs. Add egg and enough water to mix to soft dough. Refrigerate for 30 minutes.
• Preheat oven to 180 Degrees Celsius Roll pastry out to line 23cm pie plate. Pierce with a fork all over and bake for 15 - 18 minutes. Cool.
• To make filling : Combine sugar and flour in saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook stirring constantly until it boil. Cool completely and fill the crust.
• To make meringue: Beat eggwhites until peaks form. Add sugar spoonful at a time beating until dissolved.
• Spread over caramel and bake for a further 15 minutes until lightly golden. Serve.

MELT-IN-THE-MOUTH CASHEW MERINGUES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.
• In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

CARAMEL BUTTERCREAM FOR BANANA CUPCAKES

Steps:

• Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
• Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
• Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
• Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
• Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.