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2. Preparing the Caramel Mold
With your caramel ready, the next step is to transfer it into a baking pan. Use a spatula to spread the caramel evenly across the bottom and up the sides of the pan. This step is crucial for both flavor and presentation, ensuring that each bite of the dessert is infused with caramel.
Allow the caramel to cool slightly in the pan. As it cools, it will harden, creating a crisp caramel shell that will later soften during baking, blending perfectly with the egg whites.
3. Separating the Eggs
Now, it’s time to prepare the eggs. Carefully crack 7 large eggs, separating the yolks from the whites. Place the egg whites in a large, clean mixing bowl. It’s important to ensure that no yolk gets into the whites, as even a small amount of fat can prevent the egg whites from whipping properly.
4. Beating the Egg Whites to Perfection
To achieve the light, airy texture essential to this dessert, you’ll need to beat the egg whites until they form soft peaks. Using an electric mixer, begin beating the egg whites on medium speed. Once the whites start to froth and thicken, gradually add 12 tablespoons of sugar, one spoonful at a time.
Continue beating the mixture until it becomes glossy and holds stiff peaks. This means that when you lift the beaters out of the bowl, the egg whites should stand up firmly without collapsing. This meringue will create the light, melt-in-your-mouth texture that makes this dessert so special.
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