In my fridge there always seem to be a gathering of egg whites, sometimes just a few but more often than not quite a few. I simply hate throwing food away, and egg whites keep for several weeks in the fridge, so I rather use them than throw them away.
Meringues is always a good way to use them up, but to be honest I find meringues on their own a bit boring. But with icecream or cream it is a different matter, and that is why I like this simple meringue cake so much.
If you just have made the meringue bases all you need is a tin of dulce de leche (caramel) and some whipping cream, and it literally takes 5 minutes so assemble. The cake also keeps for a few days in the fridge although it will loose some of its crispness.
Meringue cake with dulce de leche, serves 8
Double this recipe for two meringue bases
1 tin (398g) dulce de leche
300 ml whipping cream
milk chocolate shavings for decoration
Place one meringue base on a cake plate and spread half the dulce de leche on top, then add half the whipped cream on top of the caramel. Add the other meringue base and repeat the layers. Decorate with some milk chocolate shavings.