Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meringues
Caramel
How it's done
Meringues
Beat the egg whites with the fleur de sel until stiff. Add half of the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar and briefly continue to beat. Using 2 tablespoons, shape the mixture into approx. 20 mounds (each approx. 5 cm in diameter) on a baking tray lined with baking paper.
Bake/dry
Slide the tray into the lower half of an oven preheated to 120 °C, reduce the heat to 100 °C and leave to dry out for approx. 2 hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
Caramel
Bring the sugar and water to the boil in a wide pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, simmer over a low heat until the caramel has dissolved. Remove the pan from the heat, leave the caramel to cool. Stir in ¼ tsp of fleur de sel. Drizzle 1 tsp of caramel on top of each meringue. Sprinkle with the remainder of the fleur de sel. Leave the meringues to dry for approx. 30 mins.
| Shelf life: | Store the meringues (without the caramel) in an airtight container for approx. 1 week. |
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