Caramel Meringue Pudding
A light and elegant dessert that combines the airiness of perfect meringue with the richness of golden caramel. This gluten-free treat is surprisingly simple to make yet always impresses with its beautiful presentation and melt-in-your-mouth texture.
🛒 Ingredients
4 servings
- 8 egg whites (about 280 g), at room temperature
- 16 tablespoons caster sugar (200 g)
- 1 pinch of fine salt
- For the caramel: 4 tablespoons sugar + 2 tablespoons water
🛍️ Recommended tools
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Directions
- 1
Preheat oven to 120 °C (250 °F). Make the caramel by melting sugar and water in a saucepan over medium heat without stirring until amber. Pour into a 22 cm round mould, swirling to coat the base and sides. Set aside to cool.
- 2
In a clean, grease-free bowl, add a pinch of salt to the egg whites and beat with an electric mixer at medium speed until soft peaks form.
- 3
Increase the speed and add the caster sugar one tablespoon at a time, beating well after each addition. Continue beating for 5 more minutes until the meringue is stiff, glossy, and holds firm peaks.
- 4
Gently spoon the meringue into the caramel-lined mould and smooth the surface with a spatula.
- 5
Place the mould in a roasting tin filled with hot water reaching halfway up the sides (bain-marie). Bake for 30–35 minutes until lightly golden on top and firm to the touch.
- 6
Remove from the oven, let cool for 15 minutes in the water bath, then cool completely at room temperature. To serve, place a plate on top of the mould and invert in one swift motion. The caramel will cascade over the meringue.
💡 Chef's Tip
Room-temperature egg whites whip up better and faster. A splash of vanilla extract or a little lemon zest stirred into the meringue adds a lovely depth of flavour.
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