The Scran Line deviates from cupcakes and makes unique meringue mound cookies covered in salted caramel sauce. You won’t be disappointed!
(Makes about 12-15 mounds)
4 egg whites
220g caster sugar
1 tsp of vanilla
Sea salt flakes to sprinkle
Salted caramel sauce
Caramel chew candy (cut into small cubes)
Preheat the oven to 100C (200F). If your oven doesn’t go as low as 100C (200F), set it to the lowest temp and bake for a shorter amount of time. The closer it is to 100C the better as any temperature higher than that will result in a chewy meringue cookie. Line a flat baking tray with baking paper.
Whip the egg whites on high speed with an electric mixer until stiff peaks form.
Gradually, and very slowly, add the sugar (about 1 tbsp at a time), while continuing to whip on medium high speed. Once all the sugar is in add the vanilla extract and continue whipping for 5-6 min or until you reach stiff peaks.
If you can turn the bowl upside down and no meringue falls out, you know it’s done.
Dab a little of the meringue on the corners of your baking tray and stick your baking paper to it. This will prevent it from flying around in the oven.
You can make your meringues into any shape you like. You may pipe them with any piping tip and a piping bag. I chose to use a large ice cream scoop to make little meringue mounds.
Bake the meringues for 90 min. DO NOT open the oven door at any point as cool air will cause them to crack. Once they’re done, turn the oven off and leave them in the oven to cool completely.
To finish off your meringue mounds, drizzle salted caramel sauce over the top right before serving. Sprinkle some sea salt flakes over it before you add some caramel chew cubes over the top.
STORAGE: store in an airtight container for up to 3 days (unrefrigerated).