Caramel meringue pyramids
Makes 30 pyramids
Source: Rosemary Conley's Low Fat Cookbook p392 (ISBN 0712679642)
These golden gems with a chewy centre taste like caramel toffees — and no fat in sight!
Per pyramid 26kcal/ nil fat.
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Ingredients
- 4 egg whites
- pinch of salt
- 8oz (225g) soft brown sugar
Method
- Preheat the oven to 150°C, 300°F, Gas Mark 2.
- Line a baking sheet with silicone paper.
- Whisk the egg whites with a pinch of salt until they stand in stiff peaks. Gradually add the sugar, continuing to whisk for 1 minute. Place the mixture in a piping nozzle with a large star nozzle. Pipe 12 small pyramids onto the lined baking sheet.
- Place in the oven for 2 hours or until crisp.