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