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This is my mother's childhood recipe for a traditional Japanese grilled caramel called Karumeyaki. It is said this recipe is over 400 years old. It's mostly sugar but with a little help and the high heat from a copper ladle, it turns into this beautiful meringue-like cookie. It's actually quite the edible science experiment!
I've attached a video so you can see its awesomeness yourself. In the video, the Karumeyaki maker sprinkles baking soda onto the sugar. In this recipe, we dip our mortar into egg white, then baking soda, then stir. See what works for you!
Total Time: 7 minutes
Link: Karumeyaki in the making (Japan)
Ingredients:
Steps:
