Caramel Meringue Recipe

Name: Caramel Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 125 g butter; 100 ml sugar; 15 ml oil; 1 egg, beaten; 500 ml flour; 12 1/2 ml baking powder; 2 ml salt; 5 ml vanilla extract; Filling; 1 (14 ounce) can condensed milk, caramelised; Topping; 3 large egg whites; 175 ml sugar; 100 g pecan nuts, chopped; 100 g glace cherries, chopped

Servings: persons

Base
125 g butter
100 ml sugar
15 ml oil
1 egg, beaten
500 ml flour
12 1/2 ml baking powder
2 ml salt
5 ml vanilla extract
Filling
1 (14 ounce) can condensed milk, caramelised
Topping
3 large egg whites
175 ml sugar
100 g pecan nuts, chopped
100 g glace cherries, chopped

1
Base:
2
Cream butter and sugar.
3
Add egg and oil.
4
Add sifted dry ingredients.
5
Press into 36 X 27 cm jelly roll sheet.
6
Filling:
7
Beat caramel with fork to make it more pliable.
8
Spread evenly over raw base.
9
Topping:
10
Beat egg whites till stiff.
11
Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
12
Spread over caramel.
13
Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
14
Turn oven down to 160C and bake for 20 minutes.
15
Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).

1316

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Base, 125 g butter, 100 ml sugar, 15 ml oil, and more.

Yes, Caramel Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Meringue

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