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Instructions |
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Take out a bundt pan. Heat oven to 350
In a pan heat 1 C of sugar over medium heat . Stir
constantly until it melts and forms a smooth
caramel. Slowly add 1/2 C of water to the caramel.
Be careful. It will splatter. Continue stirring
until fully combined and smooth. Pour the caramel
into a baking mold and spread it around the base
and edges while its still hot. Set aside
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Separate egg whites from yolks making sure no yolk
gets into the whites. Beat the egg whites with a
stand mixer until stiff peaks form. Gradually add
3/4 C sugar, one spoon at a time while continuing to
beat. Add vanilla and beat until glossy
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Spoon the meringue mixture into the caramel coated
mold. spread it evenly around pan. Place the mold
into a larger baking an and fill the pan with
water until it reaches halfway up the sides of the
mold. Bake in a preheated oven at 350 for 30
minutes. Remove from the oven and let it cool to
room temp. Invert the mold onto a plate to release
the dessert. Slice and serve
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Originally Submitted
2/16/2025
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