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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a food processor, finely grind the sugar; set 3 tablespoons aside, leaving 1 tablespoon in the food processor. Add the nuts and pulse until finely chopped.

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  • Using a mixer, beat the egg whites on medium speed until thick and foamy. Gradually add the reserved 3 tablespoons sugar, beating until the meringue is thick and glossy.

  • Line a baking sheet with parchment paper. Fold half of the nut mixture into the meringue and transfer to a 1/2-gallon plastic bag. Cut a 1/4-inch hole in a corner of the bag and pipe four 3-inch rounds onto the lined baking sheet, filling the center in a circular motion. Bake until crisp, about 30 minutes. Let cool completely.

  • In a medium bowl, combine the heavy cream and caramel sauce. Using a handheld mixer, whip until stiff peaks form.

  • Place 1 meringue round on a plate, top with a large dollop of caramel whipped cream, sprinkle with some of the nut mixture, then top with another meringue, more cream and another sprinkle of the nut mixture. Repeat to make a second meringue stack. Refrigerate for 15 minutes or up to 2 hours.

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