Lemon and Praline Meringue
By The Cooking Book
Published on 21 April 2022
Impressive to serve at dinner parties, but quite easy to make.Time and servings
2 hrs 5 minsTotal time
6Servings
35 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 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
Step 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.