Butterscotch Meringues
Indulge in the airy, melt-in-your-mouth elegance of Butterscotch Meringues, the perfect dessert for fans of light textures and bold flavors. These delicate meringues are made from whipped egg whites and sugar, baked to crisp perfection, then elevated with a rich homemade butterscotch sauce. The luscious drizzle, crafted from buttery brown sugar, velvety heavy cream, and a hint of sea salt, adds a luxurious depth of flavor to each bite. Perfectly sweet with a subtle caramelized finish, these treats are as visually stunning as they are delicious. Ideal for dinner parties, holiday gatherings, or simply satisfying a sweet tooth, these butterscotch meringues are a show-stopping dessert that’s surprisingly simple to create.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 4 tablespoons Butter
- 0.5 cup Brown sugar
- 0.25 cup Heavy cream
- 0.25 teaspoons Sea salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until foamy.
Add the cream of tartar and continue to beat until soft peaks form.
Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed. Beat until stiff peaks form and the mixture is glossy.
Gently fold in the vanilla extract.
Spoon or pipe the meringue mixture into small mounds (about 2 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 60-90 minutes, or until the meringues are crisp and easily lift from the parchment paper. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
While the meringues are cooling, make the butterscotch drizzle. In a small saucepan, melt the butter over medium heat.
Add the brown sugar and stir until completely dissolved. Continue cooking for 2-3 minutes, stirring constantly.
Slowly add the heavy cream while stirring, and reduce heat to low. Cook for another 2-3 minutes, until the mixture thickens slightly.
Stir in the sea salt and remove the saucepan from heat. Allow the butterscotch sauce to cool for 10 minutes.
Once the meringues are cooled, drizzle the butterscotch sauce over them using a spoon or small piping bag.
Let the sauce set for a few minutes before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 272.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
