Instructions:
1. Prepare the Caramel:
– If you don’t have premade caramel, make your own by submerging a can of condensed milk in boiling water. Ensure the can is fully covered and boil for 3 hours.
2. Make the Meringue,:
– Preheat your oven to 250°F.
– In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
– Gradually add the sugar, continuing to beat until stiff peaks form.
– Gently fold in the vanilla extract, white distilled vinegar, cornstarch, and finely chopped pecans.
– Pipe the meringue mixture onto a baking sheet lined with parchment paper.
– Bake until the meringues are dry and crisp, which should take about 1.5 to 2 hours.
3. Whip the Cream:
– In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the Caramel Crunch Cake:
– Once the meringues have cooled, layer them with caramel and whipped cream.
– Repeat the layering process and finish by topping with more caramel and pecans.
Enjoy your delicious Caramel Crunch Cake!
