I absolutely LOVE meringue! Meringue cookies, pavlova, French macarons, I love them all. The crunchy on the outside, chewy on the inside texture, the plainness of them that makes them great to pair with fruit or chocolate, and of course, they're so pretty!
They are also one of my favorites to bake. Sometimes they are a little fussy and challenging but when bakers strive to achieve success in their baking projects and finally reach their goals, it brings about a feeling of achievement and an excitement to keep experimenting with recipes to bring to you on our blogs.
One day I was trying to decide what flavor I should match meringue with to make a delicious ground-breaking invention that will wow the minds of all the meringue-lovers out there in the world.
Nutella meringues have been done, peanut butter would be too weird, not cookie butter, chocolate's a classic, I thought about fruit. BUT, what about caramel? Then I remembered the dulce de leche sitting in the fridge and thought, this is it!
A classic meringue with lovely dulce de leche swirled around in it --- Dulce de Leche Meringues!
These elegant little desserts are:
- Ridiculously simple to make √
- Amazingly tasty √
- Absolutely beautiful √
And this recipe only has 4 ingredients! FOUR! I can hardly believe how wonderful these are myself!
Dulce de Leche Meringues
- 3 egg whites room temperature (important!!)
- ¾ cup white sugar
- ½ tsp cream of tartar
- ⅓ cup dulce de leche
- Preheat the oven to 225°F. Line two baking sheets with parchment paper.
- Using a hand mixer in a stainless steel or glass bowl, beat egg whites on high speed until soft peaks form.
- Add in cream of tartar and continue beating on high while very slowly adding the sugar.
- When sugar is fully combined, turn the mixer off and transfer half (it's easier to do half at a time) of the meringue to a piping bag fitted with a large star tip (I use a Wilton 6B tip).
- Pipe 15 meringues onto each pan (30 in all).
- Add about ½ tsp dulce de leche onto each meringue and using a toothpick, swirl around to make a pattern on each meringue.
- Put both baking sheets in the oven and bake for 45 minutes. After the 45 minutes is up, turn off the oven and let the meringues sit in the oven without opening the door for 1 hour (patience people!).
- After the hour is up, take the meringues out of the oven to finish cooling.
Recipe adapted from That Skinny Chick Can Bake. Click the link to read her tips on baking meringues.