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    Cocoa Meringues With Caramel Sauce

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    Cocoa Meringues With Caramel Sauce
    Preparation time is 20minutes
    Cook time is 55minutes
    Total time is 1hours 15minutes
    Serve is for 6 people
    Difficulty level: 2 out of 4

    10 Ingredients

    • 3 Woolworths free range egg whites
    • 2 cups caster sugar
    • 1teaspoons cornflour
    • 1teaspoons white vinegar
    • 2tablespoons cocoa powder, sifted
    • 1/3 cup glucose syrup
    • 1 cup thickened cream, warmed (see Tip)
      ingredient tip
      TipTo warm the cream, microwave on high for 30 seconds. Warming the cream allows it to be incorporated easily.
    • 100grams butter, cubed
    • 1 cup sour cream
    • 125grams raspberries

    Nutrition per serving

    3270 Kilojoules or 782 Calories
    38% of daily energy intake*
    Protein
    4.8grams
    Fat
    44.5grams
    Carbs
    90.0grams
    Sugars
    79.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Learn how to make meringues with this recipe, then top them with sour cream, fresh raspberries and homemade caramel sauce for an indulgent treat.

    Method

    Step 1 of 5

    Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.

    Step 2 of 5

    Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Combine 1 cup sugar and cornflour in a separate bowl. Gradually add sugar mixture, 1 tbs at a time, to egg white, beating until sugar has dissolved and mixture is thick and glossy. Add vinegar and beat until just combined.

    Step 3 of 5

    Fold in cocoa until it marbles meringue (do not overmix). Spoon 1/3 cupfuls of meringue mixture,10cm apart, on tray. Reduce oven to 140°C/120°C fan-forced. Bake for 45 minutes or until meringues are crisp and dry. Turn off oven and leave meringues to cool completely in oven with door slightly ajar.

    Step 4 of 5

    Meanwhile, heat remaining sugar in a medium non-stick frying pan over low heat, occasionally swirling pan, for 5 minutes or until sugar has dissolved and is dark golden. Stir in glucose.

    Step 5 of 5

    Gradually add cream to toffee mixture, then stir over low heat for 5 minutes or until toffee has dissolved and sauce has thickened slightly. Remove pan from heat, then whisk in butter until melted and combined. Set aside to cool for 5 minutes. Serve meringues topped with sour cream and raspberries, and drizzled with caramel sauce.

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