Mini Salted Caramel Swirled Meringues

Preheat oven to 225 °F.

Place the Egg Whites (4), Kosher Salt (1/2 tsp), Vanilla Extract (1/2 tsp), and Cream of Tartar (1/2 tsp) in the bowl of a stand mixer fitted with the whisk attachment, and whisk on high speed until stiff peaks form.

Gradually add the Caster Sugar (90 g) a tablespoon at a time, whisking for 30 seconds before adding more. Do not rush this step. Beat until the mixture is thick, shiny, and increased in volume. The mixture should have stiff peaks and the sugar should be completely dissolved.

Line a large baking tray with parchment paper. Spoon the meringue mixture onto the tray in 8 piles, leaving space between each one. Use the back of a spoon to swoop the merengue down a bit, creating some texture and divots on top for the caramel to pool in.

Drizzle each meringue with 1-2 teaspoons of caramel sauce.

Bake for 75 minutes. If you notice the meringues browning during baking, lower the oven temperature by 25 °F. After 75 minutes, turn oven off. Let meringues cool inside the oven before serving.

To make caramel, gently stir Granulated Sugar (200 g) and Water (4 Tbsp) together in a medium heavy-bottomed pot until it looks like wet sand. Do not stir from this point forward. Cover with a fitted lid and cook over medium heat until the sugar around the edges of the pot starts to turn brown; this could take up to 10 minutes (it’s okay to take the lid off to check it periodically).

Remove lid and continue to cook, swirling the saucepan frequently to encourage even browning, until the sugar turns a rich amber color similar to maple syrup, 5 to 10 minutes more. Remove from heat. Quickly and carefully (the mixture will foam up) whisk in the Butter (4 Tbsp) one piece at a time until melted. Slowly pour in the Whipping Cream (160 mL) and whisk until the caramel is smooth. Whisk in Kosher Salt (1 tsp). Let cool 10 minutes before using on meringues.