Faroe Islands – Karamel marengskaka (Caramel Meringue Cake)
Last Updated on 11th December 2024
Visiting the Faroe Islands has to be one of my favourite memories of 2023. It’s a beautiful country full of friendly beautiful people. Its rugged terrain and harsh winters means that most fresh food, such as fruit, vegetables, and meat, is imported from Denmark. One such import is the Faroe Islanders love for apple desserts.
I found this great recipe from a Faroese Facebook group called “UPPSKRIFTIR” hjá Hallgerð (uppskriftir translates to recipe). I’ve translated the recipe for those of you who don’t have a Facebook account or should the Facebook group be deleted. The original recipe can be found here.
The UK equivalent to syrup detailed as an ingredient is golden syrup. If, like me, you want to try the Danish syrup used in this recipe, you can buy the syrup from a Scandi store (like Scandi Kitchen in London, who also do mail order) or use the Recommended Project link below.
Karamel marengskaka (Caramel Meringue Cake)
Ingredients
Meringue
- 4-5 egg whites
- 250g caster sugar
Caramel Sauce
- 250ml double cream
- 60g icing sugar
- 2 tsp vanilla sugar
- 8 Tbsp syrup
Filling
- 250ml double cream
- 500ml creme fraiche
- 5 apples - diced
Instructions
Meringue
- Beat the egg whites stiff, add caster sugar a little at a time. Whisk until the meringue is completely stiff and glossy.
- Grease baking paper with butter and spread the meringue mixture on 2 baking sheets in 2 equal circles (approx. 25 cm in diameter).
- Bake at 140C for 45-50 min.
Caramel Sauce
- Boil the cream, icing sugar, vanilla sugar and syrup on a low heat for 10-15 minutes. until the caramel sauce is golden and thick.
- Put the sauce in the fridge to cool.
Filling
- Whip the double cream and fold into the creme fraiche, along with the diced apples.
- Warm the caramel sauce so that it is liquid and spread half on one of the meringue circles.
- Pour the apple mixture over the caramel sauce.
- Put the other meringue circle on top and drizzle the rest of the caramel sauce on top, and decorate with apple slices.
Notes
The meringue circles and caramel sauce can be made the day before.
The syrup is this recipe is golden syrup. If, like me, you want to try the Danish syrup used in this recipe, you can buy the syrup from a Scandi store (like Scandi Kitchen in London) or use the Recommended Project link below.
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Happy baking!
L x👣
