3 egg whites at room temperature
½ cup caster sugar
¼ cup brown sugar
1 teaspoon lemon juice
1½ teaspoons cornflour
¼ teaspoon ground cinnamon
pinch of ground cloves
70 grams sliced almonds, roasted
½ cup cream
¾ cup chopped dark chocolate
½ cup cream, whipped
icing sugar for dusting
Preheat the oven to 125˚C.
Put the egg whites in a very clean bowl and beat until soft peaks form.
Combine the sugars then gradually add to the egg whites and beat until the mixture is very thick and glossy.
Add the lemon juice and sift over the cornflour and spices and beat to combine. Using a large metal spoon, fold through half the almonds, reserving the rest for sprinkling over the top.
Place small spoonfuls of the mixture on lined baking trays and bake for 1 hour, rotating the trays halfway through cooking, until the meringues are crisp and can be lifted off the tray easily. Turn the oven off but leave them inside to cool for two hours. This allows them to cool slowly and helps prevent them from cracking.
Chocolate ganache: Put the cream in a small saucepan and heat to just below boiling point.
Take off the heat, add the chocolate and whisk until smooth. Tip into a bowl and cool to a spreadable consistency.
To assemble: Spread the ganache on the smooth side of half the meringues then spread with a little whipped cream. Sandwich with the remaining meringues and dust with icing sugar. Makes about 36 single meringues.