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2-Ingredient Caramel Meringues

October 8, 2016 | 4 comments

I spent last night researching platypuses and sloths, not to mention animals mating and jumping on top of each other.

awkward silence

So maybe not the most polite or engaging way to start off a post of hey i’m back! did you miss me? but my brains fried from homework, tests, and um more tests? I’m gonna try to keep a more consistent posting from now on and first on my list of things-I-desperately-need-to-share-with-you-guys are these Caramel Meringues!






People, meringues are seriously underrated. Besides the fact that they can easily be made into the most adorable mushrooms, piled with an impossible amount of coconut whipped cream and fruit, crushed and folded into more whipped cream, they can also be stacked to make a gorgeous matcha meringue cake.

And of course, these caramel meringues.

What makes this different from all the other 2 dozen meringue recipes on here though is that they’re caramely. Not like I swirled a bunch of caramel into the meringue so now they’re really sticky caramely, but more of a I poured in hot sugar into egg whites caramely. Instead of being sticky and impossibly sweet, these meringues have a hint of bitterness, the perfect sweetness, and a really wonderful flavor profile. The reactions that cause the sugar to turn brown also result in a complex mixture of chemical compounds which develops the complicated taste.



In short, melted sugar makes really delicious bronze meringues.


2-Ingredient Caramel Meringues


  • 3 egg whites
  • 1 cup sugar


  1. Preheat the oven to 210 F.
  2. Beat the egg whites on medium speed until foamy. Gradually pour in 1/4 cup of sugar.
  3. Meanwhile, heat 3/4 cup of sugar over low heat until light golden. Take it off the stove right away and pour into another bowl. Slowly pour the caramelized sugar down the side of the mixing bowl.
  4. Spoon and/or pipe shapes onto a parchment lined sheet.
  5. Bake for 1-2 hrs, or until firm and each piece easily comes off.


read or add your own

  1. heather (delicious not gorgeous) on

    October 8, 2016 at 7:02 pm says

    oooh, love that you mentioned that there’s a hint of bitterness. i love how meringues look, but usually don’t love how just one-notedly sweet they are, so these sound perfect!

  2. Hira on

    October 8, 2016 at 7:53 pm says

    ANNE! These are genius. You are the queen of beautiful food photography. I hope junior year isn’t giving you too much trouble. Now if I just had time to make these wonderful meringues. 🙂

  3. Christine on

    October 9, 2016 at 11:42 am says

    So, I’m guessing you’re in AP Biology now 😛 That’s a really fun class.
    Once again you manage to take such stunning photography of scrumptious looking food.
    If only there were more hours in a day. I look forward to seeing what you post next and hope you’re brain recovers from the mental trauma of junior year! It can only get better from here! Bonne chance!

  4. Beeta @ Mon Petit Four on

    October 18, 2016 at 12:40 pm says

    Meringues are so wonderful in that light and airy, crisp way, and the fact that you made them with one of my favorite flavors is superb! <3 These are gorgeous.



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