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<http://schema.org/text>
"Make the French meringue discs. Heat the oven to 140°C/120°C fan/Gas 1. Whisk the egg whites in a stand mixer fitted with the whisk, on medium speed, until they form stiff peaks. Add the sugar, one tablespoon at a time, until the mixture is stiff and glossy. Spread one third of the meringue onto each lined baking tray, spreading within the circles. Drizzle about 2 tablespoons of caramel sauce over each meringue disc and swirl it into the meringue with the cocktail stick. Bake for 2 hours, then turn off the oven, leaving the meringues inside, for a further 30 minutes."
<https://thegreatbritishbakeoff.co.uk/recipes/all/rosie-salted-caramel-chocolate-raspberry-stack/>