Peanut Meringue, w/ Chocolate Caramel Sauce
So today I would like to tell you about a very light, airy and nutty treat. The only reason you will read about these, is because I made a little too many of them for the cake that I made last weekend.
I am not a big fan of meringue as a stand-alone dessert, but throw a handful of nuts, and a cupful of caramel with chocolate and I will be all over these things. They are perfect with your otherwise lonely cup of tea, or as an end to a heavy dinner. Not light on the calories, but definitely light on your tongue.
You can make these with any kind of nuts, but I think meringue goes best with peanuts or hazelnut only.
Peanut Merinuge, w/ Chocolate Caramel Sauce
- 4 egg whites, room temperature
- 1 cup sugar
- pinch of salt
- ¼ tsp. cream of tartar (or ¼ tsp. vinegar)
Chocolate Caramel Sauce
- ¾ cups heavy cream
- 100 grams dark chocolate
- 4 tblsp. cooked condensed milk
- 1 cup, lightly salted & toasted peanuts
To Make the Meringue:
- Line a baking sheet with parchment paper or foil. Turn the oven to 300F.
- Using your mixer, start whipping the egg whites with a whisk on a medium speed with a pinch of salt (salt breaks down the “fibers” and helps the meringue whip up to it’s fullest volume).
- When the egg whites are white and frothy, add the cream of tartar and increase the speed to high.
- Once the egg whites reached soft peaks, slowly start adding the sugar, one tablespoon at a time. Continue whipping until pearl white in color and stiff peaks (about 10 minutes).
- Chop the peanuts (I bought them pre-toasted). The salt offsets the sweetness of the meringue. Throw the nuts into the whipped meringue and carefully, with minimal amount of folding incorporate them into meringue.
- Take a tablespoon of meringue and slide it off the spoon onto the lined baking sheet. Keep them about 1.5-2 inches apart as they do expand in the oven.
- Dry the meringue in the oven for 2 hours.
- Remove from the oven and let it cool on a cooling rack.
To store: keep in a tightly close ziplock bag.
To make the sauce:
- Heat the heavy cream in a microwave, for 45-60 seconds until almost boiling.
- Chop the chocolate into small pieces and throw them into the hot cream.
- Add the condensed milk or dulce de leche.
- Let stand for 1-2 minutes and whisk together, until incorporated.
- Serve right away, or cover with food wrap and refrigerate.
- Microwave for 20 seconds and mix with a fork, to serve.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
If you don’t like the crackles on the meringue, dry them at 220F. It might take longer but they won’t be crackly.