Kitchen Notes

If the meringues are cracking, they are likely cooling too quickly. Once the timer goes off, check once and then leave in the warm oven to slowly cool and dry out further (they will still be chewy inside). This is an incredibly flexible recipe that may be doubled or tripled by simply weighing egg whites and doubling the amount of sugar (if 150 ml egg whites, then add 300 gr sugar)—no need to adjust the vinegar or vanilla. Caster sugar is superfine sugar. Cane sugar may be whirred in a food processor to assimilate the finer texture of caster sugar.

difficulty Challenging
season Fall & Winter
serving makes 18 cookies


  • 1 cup caster sugar
  • 2/5 cups egg whites, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • prepared caramel sauce
  • Sea salt flakes


  1. Preheat the oven to 260 degrees F. and line three baking sheets with parchment paper.
  2. Spread the sugar onto a parchment lined SHEET BAKING PAN and warm it in the oven for about 5 minutes.
  3. Pour the egg whites into the bowl of an electric stand mixer fitted with the whisk attachment. Whisk the egg whites on high speed until they form stiff peaks.
  4. When the egg whites are stiff, add the warm sugar, a tablespoon at a time, and continue to whisk. Thoroughly whisk in each tablespoon before adding more sugar.
  5. Once all the sugar has been added, whisk the egg whites until stiff and glossy, about 5 to 6 more minutes.
  6. Add the vinegar and vanilla to the egg whites and whisk for 2 additional minutes.
  7. Use a 1 1/2” cookie scoop, drop 6 meringues onto each baking tray.
  8. Using a VERY SMALL SPOON, swirl a teaspoon of caramel sauce into the top of each meringue in centric circles. Sprinkle a few sea salt flakes over each meringue.
  9. Place the trays in the preheated oven for 30 minutes. Turn off the oven and leave the meringues to dry out for a few hours, or overnight.
  10. Remove the meringues from the parchment and store in an airtight container for 2 to 3 days.