Meringue nests and salted caramel filling

 

For the meringue nests
4 egg whites
1 pinch of salt
1 cup caster sugar
1 tsp of vanilla extract

Method
Preheat oven to 120°C. Line 2 baking trays with baking paper and set aside.
Bring the egg whites to room temperature.
Place the egg whites into a mixing bowl and whisk until they start to froth up.
Add the salt and 1 tablespoon at a time of sugar until all of the sugar is incorporated.
Add in the vanilla and whisk until the mixture is very thick and glossy in appearance and soft peaks form.
Using the large metal spoon, place spoonful's of the mixture on the trays, evenly spaced (you can also pipe the meringue for a neater finish).
Place the trays in the oven and reduce the heat to 90°C. Bake for 1 1/2 hours and then leave in the oven to dry out for an hour.

For the filling

* 1 can of condensed milk
* Rock salt

MethodPlace the can of condensed milk in pot, and cover completely with boiling water. Cover with a lid, and boil the condensed milk for 1 ½ hours.

NB! Make sure the can of condensed milk is covered with water at all times!! Otherwise you will have a caramel carnival on your ceiling!
Take the can out of the water, and let it cool down. Once cooled, empty the contents into a bowl, and add 2-3 pinches of rock salt.

Smear the filling in-between two meringue nests, and serve immediately.