Step 1

Preheat oven to 120°C and line 2 trays with baking paper

Step 2

In the bowl of a stand mixer, whisk the egg whites and cream of tartar on high until stiff

Step 3

Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)

Step 4

Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes

Step 5

Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly. Make 6 mounds on the tray (only 3 on the 2nd tray)

Step 6

Dollop a teaspoon of salted caramel onto each mound, then swirl through with a toothpick or skewer, being careful not to swirl the caramel to the outside edge of the meringue

Step 7

Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven

Step 8

Serve when cool, or place in an airtight container for up to 3 days