Caramel Baby Cakes - Rachael Ray
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 1⁄4 cup sugar
- 1⁄2 cup nuts, toasted
- 2 large egg whites
- 3⁄4 cup heavy cream, chilled
- 1 1⁄2 tablespoons caramel sauce, store bought is fine
directions
- Preheat oven to 300°F.
- Using a food processor, finely grind the sugar set 3 tablespoon aside, leaving 1 tablespoon in the food processor. Add the nuts and pulse until finely chopped.
- Using a handheld mixer, beat the egg whites on medium speed until thick and foamy. Gradually add the reserved 3 tablespoons sugar, beating until the meringue is thick and glossy.
- Line a baking sheet with parchment paper, fold half of the nut mixture into the merinque and transfer to a 1/2 gallon plastic bag. Cut a 1/4 inch hold in a corner of the bag and pipe for 3 inch rounds onto the lined baking sheet, filling the center in a cicular motion. bake until crisp about 30 minutes. let cool completely.
- In a medium bowl, combine the heavy cream and caramel sauce. Using a handheld mixer, whip until stiff peaks form.
- Place 1 meringue round on a plate, top with a large dollop of caramel whipped cream, sprinkle with some of the nut mixture, then top with another meringue, more cream and another sprinkle of the nut mixture. Repeat to make a second meringue stack. Refrigerate for 15 minutes or up to 2 hours.
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RECIPE SUBMITTED BY
I'm on a mission to produce home-maker type meals on a working girl's schedule!
When I was very young, my mother was a homemaker and would make these amazing meals that I'll never forget. From an early age I would browse her many cookbooks and always held an interest in the neat ideas and recipes I found. When I was older and sometimes home alone, I would find a recipe we had the ingredients for and try my hand at it. Often without permission, and often substituting things that did not go with the dish AT ALL, but a learning experience all the same. :)