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. Go ahead step by step photo recipe tutorial of the Basic Meringue to get an idea of what the process should look like.
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.