While I do enjoy a plain meringue cookie, I like them better swirled with caramel. I love how that touch of extra richness and hint of bitterness from the caramel complements the sweetness of the meringue. This is great example of putting a twist on a recipe—take a base recipe, then add other flavors and textures.
The sauce makes more than you will need for this recipe, which is intentional—it’s great to have on hand. See Pro Tip for ideas for the extra sauce.
Makes 24 cookies (made with a #16 / ¼-cup scoop)
Difficulty: Medium
Make Ahead and Storage: The caramel sauce can be refrigerated, covered, for up to 2 weeks. The cookies are best eaten the same day, but they can be stored, uncovered, at room temperature for up to 2 days if the weather is dry (humid weather will make them deteriorate).
1. Preheat the oven to 325°F / 162°C. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the egg whites and cream of tartar on medium speed until lightly foamy. Raise the mixer speed to high and add the sugar in a slow, steady stream. Continue whipping until the meringue holds medium peaks, 5 to 7 minutes. Add the vanilla and salt and mix to combine, about 1 minute.
3. Gently scoop the meringue onto the prepared baking sheets using a #16 / ¼-cup scoop or two spoons to create ¼-cup dollops, leaving 1½ inches between each. Use a small offset spatula to slightly flatten the mounds, keeping them circular.
4. Drizzle 2 teaspoons of the caramel sauce over each meringue (you can transfer the caramel to a disposable pastry bag to do this, or just use a spoon), then use the tip of a paring knife to gently swirl them together, keeping the swirl to one or two wide strokes (the more you swirl, the more likely the meringues will deflate).
5. Transfer the meringues to the oven, lower the oven temperature to 250°F / 121°C, and bake until the meringues are very dry to the touch (the caramel will melt slightly into the cookies). How long this takes will depend on how dry the weather is—anywhere from 45 to 90 minutes. When the meringues are dry, turn off the oven and leave the sheets in the oven until the cookies and sheets cool completely.
✻ Why It Works
Fat will prevent meringue from achieving and maintaining its full volume, so additions like caramel are normally out of the question. But if you introduce the caramel at the very end, just before baking, everything is copacetic. A low oven temperature is key to obtaining meringue’s dry-crisp texture; as a bonus, it also ensures that the caramel won’t melt completely and ooze out of the cookies.
★ Pro Tip
The caramel sauce is very thick, which makes it a great addition for baking: Swirl it into things like these cookies, use it to flavor frostings and custards, or spread it on top of brownies or between layer cakes. To loosen the sauce to use it for glazing cakes or pastries or drizzling over ice cream, thin it with an additional 4 oz / ½ cup heavy cream.