← Back to Search Results
baking
Lemon and Praline Meringues

Photo by:
Comments: 0
 

Recipe

These individual cakes should be assembled at the last minute.

Yield: Makes 6 servings
Prep time: 35 Mins<Br>
Cooking time: 1½ Hrs<Br>

Ingredients

For the meringues:

  • 3 large egg whites
  • Pinch of salt
  • ¾ cup sugar

For the pralines:

  • Vegetable oil, for the baking sheet
  • 1/3 cup sugar
  • ½ cup whole blanched almonds
  • Pinch of cream of tartar

For the filling:

  • 2/3 cup heavy cream
  • 3 tbsp store-bought lemon curd
  • 3 oz (85g) bittersweet chocolate, chopped

Directions

1. Preheat the oven to 250°F (130°C). Line a large baking sheet with parchment paper.

2. To make the meringues, beat the egg whites and salt with an electric mixer until soft peaks form. Gradually beat in the sugar until the meringue is stiff and glossy. Transfer to a pastry bag fitted with a ¼ in (6mm) star tip. Pipe the meringue on the baking sheet into six 4in (10cm) rounds. Bake for 1½ hours, or until hard and crisp.

3. Meanwhile, to make the praline, oil another baking sheet. Combine the sugar, almonds, and cream of tartar in a heavy-bottomed saucepan. Cook over low heat, stirring constantly, until the sugar dissolves. Boil until the syrup is golden. Pour onto the baking sheet. Let stand until cool, and chop the praline.

4. When ready to serve, whip the cream until soft peaks form. Fold in the lemon curd. Melt the chocolate in a heatproof bowl set over a saucepan pan of gently simmering water. Spread each meringue with melted chocolate, and let set. Top with the lemon cream and sprinkle with praline. Serve immediately with a little chocolate. Allow to set, then pile the lemon curd cream on top, sprinkle with praline and serve.

Notes

Prepare ahead: Make the meringues and praline a day in advance, stored at room temperature.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

409kcal (20%)
118mg (5%)
52g
2g
22g (34%)
0g
9g (47%)
9g
2g
38mg (13%)
45g
6g
55mg
206mg
113mcg RAE (4%)
0mg (1%)
68mg (7%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?