Surprise Caramel Meringues

0 from 0 votes
Recipe by Naomi Sherman
Servings

20

serves
Net Carbs

5.9

grams
Protein

0.4

grams
Fat

0.1

grams

I need you to take my hand and trust me here, okay?
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The reason that I called these Surprise Caramel Meringues is because I knew you would run a mile if you read Vegemite Caramel Meringues
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WHAT? I hear you screech. Vegemite?!?! Caramel?!?! 
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Uh huh. It’s weird, for sure, but so was the first time someone added salt to caramel, or made miso caramel
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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
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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
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Adding a thin ribbon to these wattleseed meringues lets you gently introduce it to taste buds
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And hey, wattleseed, vegemite and pavlova – is this the most Aussie dessert ever?
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I’d really love to know if you get brave enough to try it
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This recipe, along with all of my others is on my website – link in profile
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Enjoy!

Ingredients

  • 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

Directions

  • 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.