Makes about 20 small meringues
groundnut oil for the baking sheet
4 egg whites
110g granulated sugar
110g caster sugar
pinch of salt
grated zest of 1 lemon
45g almonds, blanched, chopped and toasted until golden
275ml double cream
Preheat the oven to 110C/Gas 1/4. Rub a trace of oil over a sheet of greaseproof paper and use to like a baking tray.
Whisk the egg whites until stiff and dry. Continue whisking while you add the granulated sugar, one tablespoonful at a time, until the egg white regains its former stiffness.
Lightly fold in the caster sugar, lemon zest and almonds with a metal spoon, being careful not to knock out the air. Put spoonfuls of the mixture on to the baking sheet and cook in the very low oven for about a couple of hours until crisp. Turn off the oven and, with the door open, leave the meringues until completely cold.
Sandwich the meringues together with whipped double cream, lightly sweetened to taste.
After making the chocolate mint ice cream I needed to find something to use up the egg whites. Couldn't bear to waste them! After flicking through a few books I found this and these meringues are delicious. I didn't bother with the cream and tried one on its own, just lovely. The lemon and almond are wonderful together.
I also just used flaked toasted almonds instead of blanching, chopping and toasting my own and it was just fine!
Oh and nor did I put groundnut oil on my greaseproof paper and they didn't stick at all - well only enough to just hold them in place whilst baking, when cooled they were easy to lift off.
Taken from: Sarah Raven's Garden Cookbook