Spiced praline meringues: a delightful dessert treat

Ingredients for Spiced praline meringues

• 50 g blanched slivered almonds

• 300 g caster sugar

• 30 ml water

• 2.5 ml ground cinnamon

• 0.5 ml ground cloves

• 15 ml finely grated zest of 1 large orange

• 1.5 ml flaky sea salt

• 150 g egg whites (from 4 large eggs)

How to make Spiced praline meringues

1. Preheat the oven to 190°C (fan oven 170°C).

2. Spread the almonds out on a small rimmed baking tray and roast in the oven for 5–7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking trays with parchment paper and set aside.

3. Place 50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, without stirring, gently shaking the pan to help the sugar dissolve, until it turns a light golden brown.

4. Add the almonds to the saucepan and cook for 1 minute, ensuring the nuts are coated and the caramel darkens without burning. Pour the mixture onto one of the lined baking trays and set aside until cool.

5. Once cool, break the praline into smaller pieces, place in a food processor, and process to form a rough powder. Remove from the machine and place in a shallow bowl, then combine with the spices, orange zest, and salt. Set aside.

6. Spread the remaining sugar out on the second lined baking tray and place in the oven for 7 minutes, until hot. Remove from the oven and lower the temperature to 130°C (fan oven 110°C).

7. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until frothy. Carefully add the hot sugar to the egg whites, one tablespoon at a time, continuing to beat for 7–8 minutes until the mixture is completely cold, silky, thick, and holds its shape when lifted from the bowl.

8. Line two large baking trays with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to shape it into a rough ball the size of a large apple. Sprinkle some praline over half of the meringue ball, then place it on the baking tray. Repeat with the remaining mixture, spacing the balls apart as they will increase in size during baking.

9. Place the meringues in the oven for 2–2½ hours. Check for doneness by lifting one from the baking tray and gently tapping it; the outside should be completely firm while the centre remains slightly soft.

10. Remove from the oven and leave to cool on the baking tray.

11. These meringues will keep for up to 10 days. If not hanging them on the tree, wrap them loosely in foil and store at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.