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
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For the Italian meringue: shop bought meringues also work well for this recipe if you don't have time140g caster sugar super fine85g egg whites room temperature28g water4 heaped tsp Folláin Caramel with Irish cream Liqueur SauceFor the crumble:50g of cold butter150g Plain or chocolate digestive biscuit25g hazelnuts or pecans, toasted and chopped
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- 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
