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Surprise Caramel Meringues

recipe by Naomi Sherman

Nutrition Facts



I need you to take my hand and trust me here, okay?

The reason that I called these Surprise Caramel Meringues is because I knew you would run a mile if you read Vegemite Caramel Meringues

WHAT? I hear you screech. Vegemite?!?! Caramel?!?!

Uh huh. It’s weird, for sure, but so was the first time someone added salt to caramel, or made miso caramel

Much like these two, Vegemite Caramel has a salty, umami flavour that you just can’t quite put your finger on and keeps you coming back for just one more try

My testers have all reacted in horror – except for the ones who tried it without knowing it was vegemite.
THOSE testers loved it and went back for more

Adding a thin ribbon to these wattleseed meringues lets you gently introduce it to taste buds

And hey, wattleseed, vegemite and pavlova – is this the most Aussie dessert ever?

I’d really love to know if you get brave enough to try it

This recipe, along with all of my others is on my website – link in profile


The recipe


1/4 cup of water, plus 2 tablespoons extra
3/4 cup of sugar
1 cup of cream
2 teaspoons of vegemite, depending on taste (I used 4)
2 egg whites
110 grams of caster sugar
1 teaspoon of ground wattleseed
1/4 teaspoon of cream of tartar
Pinch of salt


Step 1
Make the vegemite caramel by first mixing the vegemite and 2 tablespoons of water together to form a loose paste.
Step 2
Pour the sugar and water into a saucepan and stir to dissolve.
Step 3
Hra the mixture, without stirring, until it boils.
Step 4
Boil the mixture until it turns golden brown and then remove from the heat.
Step 5
Let it cool slightly while you heat the cream in a separate pot until just simmering.
Step 6
Very carefully, add the cream to the hot sugar mixture.
Step 7
It will bubble up so add it slowly, whisking the whole time.
Step 8
Whisk the vegemite into the caramel and pour into a clean jar.
Step 9
To make the meringue, heat your oven to 120⁰ C and line a large tray.
Step 10
Combine the wattleseed and sugar in a small bow.
Step 11
Whisk the egg whites and salt until thickened and then add the sugar mixture, 1 tablespoon at a time, beating well in-between additions.
Step 12
Add the cream of tartar halfway through and continue whisking and adding sugar gradually until the sugar has completely dissolved.
Step 13
Prepare your piping bag by attaching a star nozzle and then painting lines of caramel along the inside of your piping bag before filling it with the meringue mix
Step 14
Pipe the meringue onto your prepared tray.
Step 15
Alternatively, you can dollop spoonfuls of meringue on t your lined tray and then swirl the caramel through them with a sharp knife.
Step 16
Bake for 30 minutes then turn the oven off and crack the door slightly, leaving the meringues to cool completely.
Step 17
Serve them to friends without telling them what they are.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
about naomi
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