Salted caramel meringues with cape gooseberries

Makes 15-20 small pairs Desserts and puddings

Meringues new lighter shadows 0021



  • 4 egg whites
  • 200g sugar
  • 300g double cream
  • cape gooseberries (physalis), to serve

For the salted caramel sauce

  • 75g soft brown sugar
  • 1tsp molasses
  • 25g sugar
  • 1/2tsp salt flakes


Combine all the ingredients for the sauce, except the salt, in a heavy-based pan. Heat gently until the sugar and molasses have dissolved, then bring to the boil. Remove from the heat and allow to cool completely before stirring in the salt.

Line 2 baking sheets with baking paper and preheat the oven to 130C/110C F/Gas 1/2. In a bowl, whip the egg whites with a pinch of salt until light and fluffy, athen add the sugar, a little at a time, whipping the egg mixture between each addition to make sure the sugar is completely incorporated and dissolved.

Take a couple of spoonfuls of the cooled caramel sauce and gently fold through once (reserve the remaining sauce for another dessert – it keeps for 2-3 weeks in the fridge). Spoon the mixture on to the prepared baking sheets to make 30-40 meringues and bake in the oven for around 1 hour until they lift easily off the sheets. Allow to cool completely.

Whip the cream and use to stick pairs of meringues together – serve any left over in a bowl on the side. Serve the meringues with the cape gooseberries.

Recipes by Margaret Clancy, photography and prop styling by Angela Dukes
Meringues new lighter shadows 0021
Recipes by Margaret Clancy, photography and prop styling by Angela Dukes


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