Mini salted caramel + apple meringues

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.’

METHOD

1. Preheat the oven to 120˚c. Line a couple of baking sheets with baking paper.
2. 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.
3. Dollop spoonfuls of the meringue onto the prepped baking paper, 5 to a tray, well-spaced apart.
4. 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.
5. Bake in the preheated oven for 1 1/2 hours then turn off the oven and leave the meringues in the oven to cool.
6. For the apples, melt the butter in a pan and add the apples. Gently fry for 10-15 mins until soft and slightly caramelised.
7. Add 3 tbsp Halen Môn Salted Caramel to the pan, gently stir and cook together for another 5 minutes until bubbling and delicious.
8. 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.
9. Eat immediately.

Recipe from Dixie Fingal-Rock Innes

SHOP THE INGREDIENTS