1½ cups caster sugar
3 egg whites
½ teaspoon lemon juice
½ teaspoon vanilla bean paste or vanilla extract
1/3 cup sliced almonds
finely grated zest 1 large lemon
2 teaspoons sugar
1 cup cream
½ cup sour cream
icing sugar for dusting
Preheat the oven to 170˚C.
Meringues: Spread the sugar on a baking tray and heat for 5 minutes.
Reduce the oven to 70˚C – not 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 then beat in the lemon juice and vanilla. Place 18 spoonfuls of meringue on a lined baking tray and scatter over the almonds.
Bake for 2-3 hours then turn off the heat and leave to cool in the oven.
Lemon sugar: Put the lemon zest and sugar in a small bowl and rub together with your finger tips until the sugar is bright yellow.
To serve: Whip the cream to soft peaks. Put the sour cream in a separate bowl and whisk until smooth then 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 remaining whole raspberries. Dust with icing sugar then sprinkle with the lemon sugar. Makes 9 double meringues
Cook’s tip: The unfilled meringues will keep in an airtight container for 4-5 days. White meringues can only be achieved if the oven temperature is very low. Cook the meringues for longer at 50˚C if necessary.