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These caramel meringue cookies are so easy to make and are incredibly delicious. They are as light as air, literally melt in your mouth and then you get a gooey chewiness from the caramel that surprises you in the center. Add a drizzle of dark chocolate on top and a sprinkle of sea salt and you have yourself an addicting treat.
Simply whip the meringue, pipe a small blob on the sheet pan, add a caramel candy, and then add more meringue on top. Make sure that the caramel is completely covered to prevent any leakage. I did this by using a small off-set spatula and then made a fun swirl on top of each cookie. feeling a little adventurous? Add a little food coloring to the meringue when you add the vanilla and salt and make a fun colored cookie.
Products I recommend
I personally use and recommend this tool for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it’s such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn’t move around but it also makes it easier to remove the cookies too.
caramel meringue cookies
- 3 egg whites
- pinch cream of tartar
- 1 cup brown sugar
- 1 tsp vanilla extract
- pinch salt
- 24 caramel candies
- preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the brown sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the salt, vanilla and food coloring if desired. place the meringue into a piping bag (you can even use a fun tip) and pipe a small blob on the parchment. place the caramel candies on top of each blob and then pipe more on top to encase the caramel. don’t let the caramel show or else it will leak while baking. bake for 2 hours and let cool.