Mini Salted Caramel + Apple Meringues
Meringues Bach Caramel Hallt ac Afal
Made with
Salted Caramel Spread
Salted Caramel Spread
Always surprisingly simple to make, these meringues are elevated by a swirl of our Salted Caramel Spread . Paired with whipped cream & caramel stewed Bramley apples this is a seasonal treat of a pudding. Bramley apples are an old love of chef Dixie Fingal-Rock Innes’. ‘We had a tree in our garden when I was a kid (in fact it’s still there) which was full of the ridiculously tart and gnarly fruit every year. A proper autumn hero.'
Recipe from Dixie Fingal-Rock Innes
Ingredients
- 5 medium egg whites
- 175g sugar
- Halen Môn Salted Caramel sauce
- 20g unsalted butter
- 1 large Bramley apple, peeled and cut into 1cm chunks
- 300ml double cream, softly whipped
Method
- Preheat the oven to 120˚c. Line a couple of baking sheets with baking paper.
- Whisk the egg whites into stiff peaks. Slowly add the sugar 1 tbsp at a time until all the sugar is fully incorporated and the meringue is thick and glossy.
- Dollop spoonfuls of the meringue onto the prepped baking paper, 5 to a tray, well-spaced apart.
- Add a teaspoon of Halen Môn Salted Caramel to the top of each dollop of meringue and swirl the caramel into the meringue with the spoon.
- Bake in the preheated oven for 1 1/2 hours then turn off the oven and leave the meringues in the oven to cool.
- For the apples, melt the butter in a pan and add the apples. Gently fry for 10-15 mins until soft and slightly caramelised.
- Add 3 tbsp Halen Môn Salted Caramel to the pan, gently stir and cook together for another 5 minutes until bubbling and delicious.
- To assemble, dollop the whipped cream on the cooled meringues followed by a dollop of the cooked apple. If you have left, dribble over a little salted caramel from the jar, you might like to loosen with a little hot water to make it dribbling/pouring consistently.
- Eat immediately.
