Salted Caramel Meringues

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Salted Caramel Meringues

  • Prep Time
    20 Minutes
  • Cook Time
    35 to 40 Minutes
  • Total Time
    55 Minutes to an hour
  • Servings
  • Difficulty

Ideal for

  • Charcoal

  • Weber Q

  • Gas


  • 2 Egg whites, room temperature
  • 1/2 Cup caster sugar
  • 1/2 Teaspoon white vinegar
  • 1/2 Teaspoon vanilla extract
  • 3 Teaspoons dulce de leche or Nestle Caramel Top 'n' Fill
  • Sea Salt flakes, for sprinkling


  • Step 0
    Place the egg whites in the bowl of a stand mixer and beat on high until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, beating for 30 seconds in between
  • Step 1
    Once all of the sugar has been added, beat for a further 6-8 minutes or until the egg whites have become glossy and thick.
  • Step 2
    Preheat your barbecue for low and slow cooking (please refer to your handbook for further instructions).
  • Step 3
    Add the white vinegar and vanilla to the egg whites and beat until combined.
  • Step 4
    Line a baking tray with baking paper. Using a teaspoon drag 3 lines of the caramel into a piping bag fitted with an open star piping nozzle. Fill the piping bag with the meringue, and pipe 5cm rounds onto the baking paper, allowing room to spread. Sprinkle the meringues with the sea salt.
  • Step 5
    Once the barbecue has preheated, make adjustments to the burner control(s) if required (please refer to your handbook for further instructions). Place the tray of salted caramel meringues on the barbecue and low and slow bake for 35-40 minutes or until crisp to touch. You may need to make small adjustments to the far right burner to try and achieve a slightly higher temperature between 130-140°C.
  • Step 6
    Once cooked, turn the barbecue off and allow the meringues to cool in the barbecue for at least 30 minutes.


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