Caramel Molotof MeringuesAs receitas lá de casa
12 egg whites
12 tablespoons sugar
4 tablespoons caramels
1 package custard mix
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1Preheat oven to 360°F.
2Grease a bundt pan with butter. Do not flour.
3In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4Gradually add the sugar and continue whipping until a firm meringue consistency is reached.
5Add the caramel and mix.
6Pour the mixture into the cake pan and gently tap against the counter to burst air bubbles.
7Bake for 12 minutes (1 minute for each egg white).
8Turn off the oven and leave the molotof in the oven for another 30 minutes, but never open the oven door.
9Prepare the custard according to package instructions.
10After 30 minutes, remove the molotof from the oven (avoid sudden changes of temperature such as open windows and drafts).
11Remove from the pan and place onto a large dish. The molotof will deflate a little.
12Spoon the liquid part of the cooled custard over the top of the molotof.