Recipe: Caramel Meringue – Edmonds Cookbook

September 10, 2009 at 3:20 pm 3 comments

This recipe is copied directly from my 1962 edition of the Edmonds Cookbook, as requested by Carol on 26 August in a comment on my Anzac biscuits recipe. Carol, I trust this is the recipe you’re referring to!

Caramel Meringue

  • 3 ozs butter
  • 1 1/2 tablespoons sugar
  • 1 egg
  • 1 breakfast cup flour
  • 1 tsp baking powder
  • pinch of salt

Cream butter and sugar, add egg and beat well. Add sifted flour, baking powder and salt. Roll out on greased paper (about quarter-inch thick). Bake 10 to 15 minutes at 375 degrees Fahrenheit.

FILLING:

  • 1/2 tin sweetened condensed milk
  • 1 tablespoon butter
  • 1 tablespoon golden syrup
  • 2/3 teacup brown sugar
  • 2 egg yolks
  • 1 teaspoon vanilla essence
  • 1 1/2 tablespoons flour

Put condensed milk into a saucepan with butter, golden syrup, sugar, egg yolks and vanilla. Warm the mixture, then add the flour. Pour over the bsicuit mixture. Cover with meringue made with 2 egg whites beaten stiffly, then add 4 tablespoons sugar. Bake about 40 minutes at 350 degrees Fahrenheit. Cut while hot.

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link: yoghurt/yogurt tartlets

3 Comments Add your own

  • 1. Tanya Sweeney  |  January 24, 2014 at 8:54 am

    My Nana made this for us – it was divine! Thank you for this recipe. I can’t wait to give it a try 🙂 Tanya

    Reply
  • 2. Lynette Clothier  |  March 4, 2015 at 5:07 am

    Fond memories of my Nanas making this, I have this in the oven this minute, after talking to my Mum about it earlier today. Yum. I am sure my partner will love it also. I am almost 60 so I better pass it on to my girls and grandies. Wished they lived closer to call in for a slice instead of over in Australia.

    Reply
  • 3. allisonsnider86467  |  April 9, 2016 at 11:46 am

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    Reply

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