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Caramel Merangue Pies




Source of Recipe


Sebastian's cooking at school






Recipe Introduction


Makes 18





List of Ingredients



• 18 (220g) butter snap biscuits
  
• 380g can caramel top 'n fill
  
• 2 egg whites
  
• 1/3 cup (50g) caster sugar
  
• 2 tbs shredded coconut
  






Instructions



1. Preheat oven to 160C (140 fan forced)
   
2. Grease 18 holes in 2 12-hole shallow round based patty pans
   
3. Place biscuit over top of eached greased pan hole and bake for about 4 mins or until biscuit softens
   
4. Using the back of a teaspoon, gently push softened biscuits into pan holes and cool.
   
5. Increas oven temperatire to 240C (220 fan forced)
   
6. Place caramel in small bowl and whisk until smooth. Spoon caramel into biscuit cases.
   
7. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves.
   
8. Spread meringue over caramel and sprinkle with coconut,
   
9. Bake pies about 3 minutes until browned lightly.