Crunchy on the outside and chewy on the inside, these Dulce de Leche Meringues are the perfect combination of flavorful caramel and delicate meringue.
You know those times when you have some leftover egg whites after making a recipe that only requires egg yolks such as Vanilla Bean Creme Brûlée or Dark Chocolate Cream Pie? These easy and delicious elevated meringues with creamy dulce de leche swirled throughout are just what you need to make!
Another great dessert to make with just egg whites is my Dark Chocolate Raspberry Pavlova with creamy whipped cream, raspberries, and creamy ganache.
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⭐️ Why You Need to Make This Recipe
- Flavor - The light and delicate flavor of the meringue is pleasantly accompanied by the richness of the caramel.
- Texture - Crispy and airy on the outside with a delightful chew inside.
- Serving - These are a great naturally gluten-free dessert or just a great addition to a plate of desserts.
🧈 Ingredients
Here are the ingredients needed to make these caramel meringues.
Ingredient Notes
- Egg Whites - Be very careful when separating the egg whites from the yolks to avoid any egg yolk from breaking and staying in the whites. Any fat from the yolks present will make it harder for the egg whites to whip up well.
- White Sugar - Regular granulated white sugar is what you need to use to incorporate into the egg whites properly when they whip into meringue.
- Cream of Tartar - The acidity of the cream of tartar helps to stabilize the meringue.
- Dulce de Leche - A thicker dulce de leche is best for this. You should be able to scoop it with a spoon.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Begin mixing the egg whites with an electric mixer fitted with a whisk attachment on high speed until frothy. Add the cream of tartar and mix until combined.
Step 2: Very slowly stream in the sugar while mixing. Continue mixing on high speed for 5 minutes or until glossy stiff peaks form.
Step 3: Pipe the meringues onto a baking pan lined with parchment paper - 24 in total. Make a little well in the middle of each meringue with a spoon.
Step 4: Fill each well with about ½ teaspoon of dulce de leche before swirling into the meringue with a toothpick.
Bake in a preheated oven for 45 minutes. Turn off the oven and let the pan sit in the hot oven for 1 hour before removing from the oven.
🧡 More Caramel Recipes
Looking for other recipes like this? Try these:
If you tried these Dulce de Leche Meringues or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Dulce de Leche Meringues
Equipment
- baking sheet(s)
- parchment paper
- measuring cups & spoons
- electric handheld mixer
Ingredients
- 3 egg whites room temperature (important!!)
- ¾ cup granulated white sugar
- ½ tsp cream of tartar
- ⅓ cup dulce de leche
Instructions
- 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. After the hour is up, take the meringues out of the oven to finish cooling.
Liz
Oooh, these look SO good with the swirl of dulce de leche! Time to venture beyond chocolate and vanilla 🙂
Naomi
Exactly! Thanks so much Liz!
Naomi