Ingredients
Meringue:
1 1/2 cups of caster sugar
3 egg whites
1/2 teaspoon of lemon juice
1/2 teaspoon of vanilla extract
1/3 cup sliced almonds
Lemon sugar:
Finely grated zest of one large lemon
2 teaspoons sugar
To serve:
1 cup cream
1/2 cup sour cream
Fresh raspberries
icing sugar for dusting
Preparation
Preheat oven to 170c
Meringues: Spread the sugar on a baking sheet and heat for 5 mins Reduce heat to 70c - no fan bake! Put the egg whites in a very clean bowl and beat until soft peaks form. Gradually add the warm sugar and beat until the mixture is very thick and glossy. Beat in the lemon juice and vanilla. Place 18 spoonfulls of meringue on a parchment lined baking tray and scatter over the almonds Bake 2-3 hours, then turn off and leave to cool in the oven. Lemon sugar: Put the lemon zest and sugar in a small bowl and rub together with your fingertips until the sugar is bright yellow. To serve: Whip the cream to soft peaks. Put the sour cream into a separate bowl and whisk until smooth. Fold the two creams together. Sandwich the meringues with the cream and place on a serving platter. Break some of the raspberries in half and scatter over the meringues along with the whole raspberries. Dust with icing sugar and sprinkle with lemon sugar.
