Meringue-Topped Mille-Feuille

Step 1

Preheat oven to 400°F. Roll out the 1 puff pastry sheet on a floured surface to 1/8-inch thickness. Cut into 6 rectangles (about 3x4 inches each). Prick with a fork.

Step 2

Place pastry rectangles on a baking sheet lined with parchment. Bake until puffed and golden, about 15 minutes. Let cool completely on a wire rack.

Step 3

In a chilled bowl, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Set aside.

Step 4

In a clean bowl, beat 2 egg whites until frothy. Gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form.

Step 5

Split each pastry rectangle horizontally into two layers. Spread a generous layer of whipped cream on the bottom half, then top with the other half.

Step 6

Spread meringue over the top of each assembled pastry. Use a kitchen torch to brown the meringue until golden, about 1-2 minutes per pastry.

Step 7

Drizzle 1/4 cup caramel sauce over the top just before serving.