Caramel Meringue - cooking recipe

Ingredients

Base
125 g butter
100 ml sugar
15 ml oil
1 egg, beaten
500 ml flour
12 1/2 ml baking powder
2 ml salt
5 ml vanilla extract
Filling
1 (14 ounce) can condensed milk, caramelised
Topping
3 large egg whites
175 ml sugar
100 g pecan nuts, chopped
100 g glace cherries, chopped

Preparation

Base:
Cream butter and sugar.
Add egg and oil.
Add sifted dry ingredients.
Press into 36 X 27 cm jelly roll sheet.
Filling:
Beat caramel with fork to make it more pliable.
Spread evenly over raw base.
Topping:
Beat egg whites till stiff.
Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
Spread over caramel.
Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
Turn oven down to 160C and bake for 20 minutes.
Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).