Baked meringues are the epitome of "ethereal." Made by beating egg whites with sugar, they are light and airy and melt in your mouth. This recipe also calls for caramel syrup to be added to the meringue, which is then baked in a Bundt pan that's set in a hot water bath (to ensure even cooking) for a mere 8 minutes. Be sure to let the meringue cool completely in the oven, with the door propped just a bit.


8 egg whites
8 tablespoons sugar
2 tablespoons caramel syrup
1 teaspoon vanilla extract
caramel syrup (to grease the pan)


1Preheat oven to 180°C (approximately 350°F).
2Whisk egg whites until foamy.
3Gradually add sugar, vanilla extract and caramel.
4Continue beating until mixture is stiff.
5Generously grease a Bundt cake pan with caramel syrup.
6Pour batter into prepared pan and smooth the surface.
7Place in a water bath and bake for about 8 minutes.
8Turn off oven and open the oven door to cool.
9Once it is cooled, remove from oven.
10Remove from pan and refrigerate until chilled.
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