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  • Lemon and Praline Meringue
Lemon and Praline Meringue

Lemon and Praline Meringue

Brought to you by: The Cooking Book
    6 serving

Prep time:

Cook time:

Serves: 6

Impressive to serve at dinner parties, but quite easy to make.

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  • 3 egg whites
  • 1 pinch salt
  • 175g caster sugar
  • 60g granulated sugar
  • 60g blanched almonds, whole
  • 1 pinch cream of tartar
  • 150ml double cream
  • 3 tbsp lemon curd
  • 85g dark chocolate

Recipe tips / Prepare ahead

You can make the meringues and the praline a day in advance, but assemble the pudding at the last minute.


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.

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