While I was in my baking class, we made Italian meringue to top lemon meringue pie. To make Italian meringue, heat sugar syrup to 238F and then pour into beaten egg whites while continuing to beat the egg whites. You can use this to top pies or whatever you want. While I was home for spring break, I decided to experiment to see what would happen if used much hotter sugar syrup to add a caramel flavor. This is the result of my experimentation:
Caramel Meringues
1/2 cup egg whites
1/2 cup water
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt (optional, this adds a salty sweet flavor)
Stir together the sugar and water in a small saucepan. Bring to a boil without stirring and heat until the sugar syrup becomes a caramel color (This takes a while; the sugar syrup should be about 300F). Beat the egg whites until they hold stiff peaks. Slowly pour the hot sugar syrup into the egg whites while beating. Beat until the mixer bowl cools down. Add vanilla and salt. Pipe onto a cookie sheet lined with parchment paper. Bake in a 200F oven until the meringues are dry. Enjoy!
My siblings loved these candies. They are very light, sweet, and delicious. They may take a little while to make, but they are worth it.
-Elizabeth :)
They taste kind of like marshmellows and would go good with chocolate and graham crackers.
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