Surprise Caramel Meringues

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Recipe by Naomi Sherman


Net Carbs







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


  • Vegemite Caramel:
  • 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)

  • Meringues:
  • 2 egg whites

  • 110 grams of caster sugar

  • 1 teaspoon of ground wattleseed

  • 1/4 teaspoon of cream of tartar

  • Pinch of salt


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

Nutrition Facts

20 servings per container

  • Amount Per ServingCalories27.4
  • % Daily Value *
  • Total Fat 0.1g 1%
    • Total Carbohydrate 5.9g 2%
      • Protein 0.4g 1%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.