Meringues with delicate cream and caramel
6 servings
70 minutes
Meringue with delicate cream and caramel is an exquisite dessert from France, embodying the airy lightness and sophistication of classic European cuisine. Tender clouds of whipped egg whites gain softness in a milky-cream bath, while vanilla cream adds a silky texture and rich aroma. Fragile golden caramel threads adorn the dish, providing a delightful contrast of flavors—the sweetness of meringue, the velvetiness of cream, and deep caramel richness. This dessert is fit for royal receptions, yet its elegance is accessible to anyone wishing to enjoy true culinary art. Perfect for festive occasions or a cozy evening with a cup of fragrant tea.
1
Separate the egg whites. Add salt and beat until white foam forms.
- Salt: to taste
- Chicken egg: 6 pieces
2
Gradually add 125 grams of vanilla sugar and mix thoroughly.
- Vanilla sugar: 3 g
3
Bring the milk and cream to a boil.
- Milk: 450 ml
- Cream: 150 ml
4
Use two spoons to shape the meringues and carefully drop each meringue into the boiling mixture. Cook for 2-3 minutes until the meringues are firm and have increased in size.
- Chicken egg: 6 pieces
5
Use a slotted spoon to remove the meringues and place them on a paper towel.
6
Combine the yolks with vanilla sugar and mix until the mixture thickens. Bring the milk-cream mixture to a boil again and pour in the egg cream. Heat the mixture while stirring, but do not let it boil to prevent the cream from curdling. Add orange water.
- Vanilla sugar: 3 g
- Orange water: 1 tablespoon
7
Place the meringues on a plate and pour cream over them. Chill.
8
To make caramel, place sugar in a deep pan, add water, and heat until the sugar dissolves. Boil until a dark golden color forms.
- Powdered sugar: 150 g
- Water: 3 tablespoons
9
Pour the caramel in a thin stream onto a greased baking sheet. Leave to cool and harden.
10
Remove the caramel and decorate the meringues and custard.