Method

• 1.
  Preheat the oven to 120°C. Grease and line 2 baking trays with baking paper.
• 2.
  Sift the brown sugar into a bowl and set aside. Using a stand mixer, whisk egg whites to soft peaks. With the motor running, add one-third caster sugar at a time, beating well after each addition, until the whites are glossy and thick. With the motor still running, gradually add brown sugar until well combined.

• 3.
  Spoon meringue mixture into a piping bag fitted with a 1.5cm plain nozzle. Pipe tablespoon-sized meringues onto prepared trays, leaving space between each meringue.
• 4.
  Bake meringues for 50 minutes or until crisp to the touch. Turn oven off and prop the door open with a wooden spoon, leave meringues in oven until cooled. Store in an airtight container.
• 5.
  For the salted caramel cream, place the sugar and 1/4 cup (60ml) water in a heavy-based saucepan. Bring to the boil over medium heat to dissolve the sugar, then increase the heat to high and boil for 5-6 minutes until you have a medium-dark caramel; do not stir.
• 6.
  Carefully add coffee and 2 tbs extra water, stirring, until the caramel is smooth again. Boil to reduce for 1 minute or until a drop looks and feels syrupy on a cold saucer, cool to room temperature.
• 7.
  Using a stand mixer, whisk cream to soft peaks. Stop the motor and spoon all of the caramel over the cream. (If you do this with the motor running, all of the caramel will be spun onto the sides of the bowl instead of on the cream.) Whisk until well blended and firm. Stir in a few flakes of sea salt.
• 8.
  Sandwich as many pairs of meringues as you wish to serve with a little caramel cream. Leave to soften for 30 minutes before eating.