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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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A recipe from the Caribbean island of Curacao. Ingredients:
2 teaspoons vanilla |
3/8 teaspoon cream of tartar |
1 1/2 cups egg whites (8 to 10 eggs) |
1/2 teaspoon grated lemon peel (or lime peel) |
1 1/2 cups sugar, plus extra for coating |
1 (12 1/4 ounce) jar caramel topping |
custard, sauce (such as custard sauce) |
Directions:
1. Preheat the oven to 500 degrees F.
2. Beat the egg whites until stiff with cream of tartar and grated peel, add sugar slowly then the vanilla.
3. Slightly grease a ring mold then coat with granulated sugar, shaking out the excess.
4. Spoon in meringue and cut through with a knife, shake to even the batter, remove any air pockets. Put mold into a shallow pan of hot water and place into the oven.
5. Turn off the oven and leave the meringue in for at least 2 hours without opening the door at any time.
6. Finally, unmold the meringue, pour hot caramel over it and serve with chilled custard sauce.
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