Caramel Meringue

"This is a wonderful dessert for large get-togethers or potlucks."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
13
Serves:
16
Advertisement

ingredients

Advertisement

directions

  • Base:

  • Cream butter and sugar.
  • Add egg and oil.
  • Add sifted dry ingredients.
  • Press into 36 X 27 cm jelly roll sheet.
  • Filling:

  • Beat caramel with fork to make it more pliable.
  • Spread evenly over raw base.
  • Topping:

  • Beat egg whites till stiff.
  • Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
  • Spread over caramel.
  • Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
  • Turn oven down to 160C and bake for 20 minutes.
  • Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes