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5. Combining the Mixture
With your meringue ready, it’s time to bring the dessert together. Carefully spoon the meringue into the prepared caramel-lined pan. Spread it evenly to ensure that the dessert bakes uniformly. The caramel will begin to soften as it comes into contact with the meringue, creating a luscious, sticky layer at the bottom of the dessert.
6. Baking the Caramel Dessert
The key to achieving a perfect texture in this dessert is gentle, even cooking. Place the caramel and meringue-filled pan into a larger baking dish. Fill the larger dish with water until it reaches halfway up the sides of the pan. This water bath will help regulate the temperature, preventing the dessert from cooking too quickly and ensuring a smooth, crack-free finish.
Preheat your oven to 356°F (180°C) and bake the dessert for approximately 30 minutes. You’ll know it’s ready when the top is lightly golden and the meringue is set. Be sure to keep an eye on the dessert during the final minutes of baking to avoid overcooking.
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