The Caramel Nut Meringue
Festive treats with a difference, and we like to think our Caramel Nut Meringue dessert delivers an added measure of creamy indulgence on the count down to Christmas!
Prep time: 15 minutes
Cooking time: 15 minutes / 5 minutes cooling
Serves: 4
Ingredients
- For the Italian meringue: shop bought meringues also work well for this recipe if you don't have time
- 140g caster sugar super fine
- 85g egg whites room temperature
- 28g water
- 4 heaped tsp Folláin Caramel with Irish cream Liqueur Sauce
- For the crumble:
- 50g of cold butter
- 150g Plain or chocolate digestive biscuit
- 25g hazelnuts or pecans, toasted and chopped
Method
- Italian Meringue: Combine sugar and water in a small pan.
- Combine sugar and water in a small pan
- Cook syrup bringing it to a first temperature of 110C degrees.
- Once the syrup reaches 110C degrees start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.
- At the same time continue heating the sugar syrup to a final temperature of 118C degrees.
- By now eggs whites should be a mousse like consistency.
- Reduce mixer speed to low and continue beating the whites while pouring the syrup at 118C degrees into the egg whites in a continuous steady stream.
- Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
- The Crumble: Melt the butter in a pan.
- Place biscuits in a bag and seal tightly.
- Using a rolling pin, roll over the bag until finely crushed.
- Combine the butter, chopped nuts and biscuits
- To assemble (in a Folláin Jar) layer the, our Caramel with Irish Cream Liqueur Sauce followed by the crumble and then by the meringue.
- Use torch to slightly toast the meringue
Ingredients
- For the Italian meringue: shop bought meringues also work well for this recipe if you don't have time
- 140g caster sugar super fine
- 85g egg whites room temperature
- 28g water
- 4 heaped tsp Folláin Caramel with Irish cream Liqueur Sauce
- For the crumble:
- 50g of cold butter
- 150g Plain or chocolate digestive biscuit
- 25g hazelnuts or pecans, toasted and chopped
Method
- Italian Meringue: Combine sugar and water in a small pan.
- Combine sugar and water in a small pan
- Cook syrup bringing it to a first temperature of 110C degrees.
- Once the syrup reaches 110C degrees start whisking the egg whites in a clean, grease-free bowl with electric mixer on medium speed.
- At the same time continue heating the sugar syrup to a final temperature of 118C degrees.
- By now eggs whites should be a mousse like consistency.
- Reduce mixer speed to low and continue beating the whites while pouring the syrup at 118C degrees into the egg whites in a continuous steady stream.
- Once the syrup has all been added increase the speed of the mixer to medium high and continue beating until meringue thickens and cools this should take around 5 minutes. Then set aside.
- The Crumble: Melt the butter in a pan.
- Place biscuits in a bag and seal tightly.
- Using a rolling pin, roll over the bag until finely crushed.
- Combine the butter, chopped nuts and biscuits
- To assemble (in a Folláin Jar) layer the, our Caramel with Irish Cream Liqueur Sauce followed by the crumble and then by the meringue.
- Use torch to slightly toast the meringue
