Makes 12
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  1. Preheat the oven to 140˚C/120˚C fan/gas mark 1 and line two baking trays with parchment paper.
  2. Melt the dark chocolate in a bowl set over a saucepan of simmering water until melted, then remove from the heat and stir until smooth. Leave to cool slightly.
  3. Beat the egg whites with an electric whisk in a clean, dry mixing bowl for a few minutes until foamy. Increase the speed and gradually beat in the sugar for a few more minutes until stiff peaks form and the mixture is glossy. Beat in the vanilla extract.
  4. Scoop out the mixture in rounded spoonfuls onto the trays.
  5. Place a small dollop of melted chocolate and salted caramel sauce on the top of each meringue.
  6. Use a toothpick to swirl the toppings into the meringue, shaping the meringue as you go.
  7. Sprinkle the tops of the meringues with sea salt.
  8. Place the baking trays into the oven and immediately reduce the temperature to 120˚C/100˚C fan/gas mark ½. Bake for 40 minutes until the outsides are dry to the touch. Leave them to cool completely on the baking trays.

Nutrition Facts

Per serving: 171kcals, 3.7g fat (2.6g saturated), 33.3g carbs, 23.2g sugars, 2.4g protein, 0.6g fibre, 0.457g sodium