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lemon-and-praline-meringues

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Recipe

These individual cakes should be assembled at the last minute.

Yield : Makes 6 servings
Prep Time : 35 mins
Cooking Time : 1½ hrs

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%)
 

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