Lemon and Praline Meringue
By The Cooking BookImpressive to serve at dinner parties, but quite easy to make.Time and servings
Ingredients
9 total- 60 g of blanched almonds, whole
- 1 pinch of cream of tartar
- 3 egg whites
- 1 pinch of salt
- 175 g of caster sugar
- 60 g of granulated sugar
- 150 ml of double cream
- 3 tbsp of lemon curd
- 85 g of dark chocolate
Method
4 stepsStep 1
Preheat the oven to 130°C (250°F/Gas 1/2) and line a large baking tray with greaseproof paper.
Step 2
Whisk the egg whites with the salt, until stiff but not dry. Add 2 tbsp of sugar, and whisk again until smooth and shiny. Continue to add sugar, 1 tbsp at a time, whisking well after each addition. Spoon into a piping bag with a star nozzle attached, and pipe six 10cm (4in) diameter circles on to the baking-parchment lined tray. Bake for 1 hour 30 minutes, or until crisp.
Step 3
Meanwhile, make the praline. Oil a baking tray and put the sugar, almonds, and cream of tartar into a small, heavy saucepan. Set the pan over a gentle heat and stir until the sugar dissolves. Boil until the syrup turns golden, then pour out on to the greased baking tray. Leave until completely cold, then coarsely chop.
Step 4
When ready to serve, whip the cream until just holding a trail, and fold in the lemon curd. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Don’t allow the bowl to touch the water. Spread each meringue with a little chocolate. Allow to set, then pile the lemon curd cream on top, sprinkle with praline, and serve.