Everyone loves a little sweet over the holidays whether it’s Christmas or Hanukkah.
With Covid influencing much of our lives this year, it’s especially important to enjoy some simple pleasures. Sweets are an integral part of the holidays, and I’d like to share a simple recipe you can make at home, even with your little ones. The recipe below should yield 36 meringues, but that depends on how big or small you make each one, Either way, they are quite delicious and should satisfy your sweet and salty cravings.
(Note: Our annual post-holiday cleanse in January will take care of those cravings, so enjoy a little pleasure over the holidays - you’ve earned it.)
Chocolate and Salted Caramel Meringues
Ingredients:
4 large egg whites, room temperature
1 cup granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon juice
Melted dark chocolate, for swirling
Salted or plain caramel sauce, for swirling
Flaky sea salt, for topping
Preparation:
Preheat oven to 275F degrees. Line 2 large baking sheets with parchment paper and adjust oven racks to the upper and lower thirds
Place the whisk attachment on a mixer, beat the egg whites on medium speed until small bubbles start to form. Then, on high speed, and beat until stiff peaks form. Scrape sides of the bowl.
Gradually add in the sugar to the egg whites and continue to beat on high speed. Continue on high speed for about 5 minutes after all the sugar is added until egg whites are stiff, glossy and able to hold their shape on a spoon or whisk.
Scrape sides of the bowl and add the vanilla extract and lemon juice; beat for 1 more minute.
Scoop out rounded tablespoonfuls of the meringue onto the baking sheets, leaving about 1-2 inches in between each.
Using the cooled, smooth somewhat liquid chocolate and caramel sauce, place a small spoon of each onto the top of each meringue. Then use a toothpick to swirl them and shape the meringues as desired .
Sprinkle the tops of the meringues with sea salt.
Put the baking sheets with swirled meringues into the preheated oven, lowering the temperature to 250F degrees. Bake for about 40 minutes. Switch racks at midpoint for each sheet to make for even baking. The meringues should be dry to the touch.
Allow to cool completely on baking sheets, then gently peel off the parchment paper. Best served on the day they are made, but you can store leftovers in an airtight container at room temperature for 3-4 days.