Caramel Molotof Meringues – a delicious recipe with egg whites, salt, sugar, caramel, powdered milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 360u00b0F.
2
Grease a bundt pan with butter. Do not flour.
3
In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4
Gradually add the sugar and continue whipping until a firm meringue consistency is reached.
5
Add the caramel and mix.
6
Pour the mixture into the cake pan and gently tap against the counter to burst air bubbles.
7
Bake for 12 minutes (1 minute for each egg white).
8
Turn off the oven and leave the molotof in the oven for another 30 minutes, but never open the oven door.
9
Prepare the custard according to package instructions.
10
After 30 minutes, remove the molotof from the oven (avoid sudden changes of temperature such as open windows and drafts).
11
Remove from the pan and place onto a large dish. The molotof will deflate a little.
12
Spoon the liquid part of the cooled custard over the top of the molotof.
467
kcal
Calories
32
g
Fat
7
g
Carbs
41
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 12 egg whites, salt, ½ tablespoons sugar, 4 tablespoons caramel, and more.
Yes, Caramel Molotof Meringues 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.
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