Caramel Meringues Food

MERINGUES

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

CARAMEL COFFEE MERINGUES

Steps:

• Make meringues:
• Put oven rack in lower third of oven and preheat oven to 500°F. Lightly oil ramekins.
• Stir together 1 cup sugar and 2 tablespoons espresso powder in a small bowl. Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar mixture a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks.
• Spoon meringue into ramekins, forming gentle swirling peaks in tops. Arrange ramekins on a baking sheet and bake until meringues are slightly puffed and a shade darker, 4 to 5 minutes (meringues will still be very soft). Transfer ramekins to a rack and cool 30 minutes, then chill at least 3 hours. (Meringues will deflate slightly and pull away from sides of ramekins.)
• Make syrup:
• Stir together 1/4 cup water and remaining tablespoon espresso powder in a small glass.
• Bring remaining 1/2 cup sugar and remaining 1/4 cup water to a boil in a 1- to 1 1/2-quart heavy saucepan, stirring until sugar is dissolved and washing down any crystals from side of pan with a pastry brush dipped in water. Boil syrup, without stirring, gently swirling pan, until mixture is a deep golden caramel. Remove from heat and carefully pour in espresso mixture (liquid will bubble and steam), then stir until well combined (if necessary, stir over low heat until caramel is dissolved). Transfer syrup to a heatproof bowl and cool to room temperature, about 20 minutes.
• Make topping and serve meringues:
• Just before serving, beat cream with cleaned beaters until it just holds soft peaks. Drizzle each meringue with 1 tablespoon syrup and top generously with whipped cream.
• *Available at specialty foods shops, some supermarkets, and The Baker's Catalogue (800-827-6836; bakerscatalogue.com).
• **Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-688-4220).

CARAMEL MERINGUE TART

Steps:

• To make base: Place flour and sugar in bowl. Rub in butter until resembles breadcrumbs. Add egg and enough water to mix to soft dough. Refrigerate for 30 minutes.
• Preheat oven to 180 Degrees Celsius Roll pastry out to line 23cm pie plate. Pierce with a fork all over and bake for 15 - 18 minutes. Cool.
• To make filling : Combine sugar and flour in saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook stirring constantly until it boil. Cool completely and fill the crust.
• To make meringue: Beat eggwhites until peaks form. Add sugar spoonful at a time beating until dissolved.
• Spread over caramel and bake for a further 15 minutes until lightly golden. Serve.