Lemon and Praline Meringues

The Lemon and Praline Meringues Recipe Similar to Monts Blancs (see right), these have added crunch.

Special equipment
piping bag with star nozzle

3 egg whites, at room temperature
pinch of salt
about 3⁄4 cup sugar,
plus an extra 1⁄4 cup
vegetable oil, for greasing
2oz (60g) whole blanched almonds
pinch of cream of tartar
3oz (85g) dark chocolate, chopped
2⁄3 cup heavy cream
3 tbsp lemon curd

1 Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. Whisk the egg whites with the salt until stiff. Add

2 tablespoons sugar, and whisk until smooth and shiny. Add sugar, 1 tablespoon at a time, whisking well after each addition.

3 Spoon into the piping bag, and pipe 6 x 4in (10cm) circles onto the baking sheet. Bake for 1 1⁄2 hours, or until crisp.

4 Meanwhile, make the praline. Grease a baking sheet and put the 1⁄4 cup sugar, almonds, and cream of tartar into a small, heavy saucepan.

5 Set the pan over low heat and stir until the sugar dissolves. Boil until the syrup turns golden, then pour out onto the greased baking sheet.

6 Leave until completely cold, then coarsely chop. Melt the chocolate in a bowl set over simmering water.

7 Whip the cream until just holding a trail, and fold in the lemon curd. Spread each meringue with chocolate.

8 Allow to set, then pile the lemon curd cream on top, sprinkle with praline, and serve.

9 PREPARE AHEAD The meringue bases will keep in an airtight container for 5 days.

Lemon and Praline Meringues
Lemon and Praline Meringues
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