400g egg whites
260g sugar
2g salt
4g cream of tartar
10g egg white powder
12g vanilla essence
Splash of vinegar
1 vanilla pod, scraped
250ml milk
125ml double cream
4 egg yolks
Pinch of salt
½ vanilla bean
20ml vanilla essence
90g sugar
200g sugar
60g water
(Cook the above together to a caramel at 180c)
100ml water
1 vanilla beans, split and scraped
10ml vanilla essence
1g salt
50g sliced almonds, toasted lightly
175g sugar
75g glucose
50g water
Pinch of salt
Pre heat the oven to 160c.
Place the egg white powder with the egg whites into a mixing bowl and lightly mix with a whisk to disperse. Keep to a medium speed, whip the whites up, add the salt, cream of tartar, splash of vinegar, split vanilla and whip until semi stiff.
Slowly add ½ the sugar in a steady stream, then increase the speed to medium high and slowly add the remaining sugar. Continue mixing until the meringue is thick, glossy and holds firm peaks when you lift the whisk out of it. While one could speed the mixer up for a faster meringue, the meringue is more stable when mixed for a longer time at slower speeds, making it less likely to deflate. The exact mixing time will depend on your mixer and other variables, so keep mixing to reach firm peaks even if longer than the estimated time.
Using a spatula, scrape the meringue into a prepared baking dish, line with baking parchment, and spray with a nonstick spray. Using a step spatula, spread the meringue into an even flat layer that is at least 5cm deep. Bake until the meringue is glossy, slightly firm, but bounces back when touched. Remove from the oven and onto a cooling rack to cool.
Using a knife dipped in hot water (re-dip between cuts) portion the meringue into 2-inch squares. Transfer each square to a clean baking sheet.
Simmer the milk and cream with the vanilla stalk and essence, then place the seeds into the yolks with the sugar and whisk until pale. Pour over the liquids and whisk well, then cook out slowly to 85c.
Bring the above to a simmer and then pour onto the hot caramel, stirring until the sugar has dissolved again and then pass through a chinois and refrigerate.
Cook the sugar, glucose, and water to a caramel at 175-180c, then add the toasted almonds and salt before tipping out onto a Silpat mat and leave to cool. Once cool, crush this into a coarse praline.
Pour the custard over the top of the cut poached meringue in the dish, place into a hot oven at 160c for 5 minutes. Drizzle over the vanilla caramel syrup and sprinkle with the chopped almond praline over the meringue.
400g egg whites
260g sugar
2g salt
4g cream of tartar
10g egg white powder
12g vanilla essence
Splash of vinegar
1 vanilla pod, scraped
250ml milk
125ml double cream
4 egg yolks
Pinch of salt
½ vanilla bean
20ml vanilla essence
90g sugar
200g sugar
60g water
(Cook the above together to a caramel at 180c)
100ml water
1 vanilla beans, split and scraped
10ml vanilla essence
1g salt
50g sliced almonds, toasted lightly
175g sugar
75g glucose
50g water
Pinch of salt
Pre heat the oven to 160c.
Place the egg white powder with the egg whites into a mixing bowl and lightly mix with a whisk to disperse. Keep to a medium speed, whip the whites up, add the salt, cream of tartar, splash of vinegar, split vanilla and whip until semi stiff.
Slowly add ½ the sugar in a steady stream, then increase the speed to medium high and slowly add the remaining sugar. Continue mixing until the meringue is thick, glossy and holds firm peaks when you lift the whisk out of it. While one could speed the mixer up for a faster meringue, the meringue is more stable when mixed for a longer time at slower speeds, making it less likely to deflate. The exact mixing time will depend on your mixer and other variables, so keep mixing to reach firm peaks even if longer than the estimated time.
Using a spatula, scrape the meringue into a prepared baking dish, line with baking parchment, and spray with a nonstick spray. Using a step spatula, spread the meringue into an even flat layer that is at least 5cm deep. Bake until the meringue is glossy, slightly firm, but bounces back when touched. Remove from the oven and onto a cooling rack to cool.
Using a knife dipped in hot water (re-dip between cuts) portion the meringue into 2-inch squares. Transfer each square to a clean baking sheet.
Simmer the milk and cream with the vanilla stalk and essence, then place the seeds into the yolks with the sugar and whisk until pale. Pour over the liquids and whisk well, then cook out slowly to 85c.
Bring the above to a simmer and then pour onto the hot caramel, stirring until the sugar has dissolved again and then pass through a chinois and refrigerate.
Cook the sugar, glucose, and water to a caramel at 175-180c, then add the toasted almonds and salt before tipping out onto a Silpat mat and leave to cool. Once cool, crush this into a coarse praline.
Pour the custard over the top of the cut poached meringue in the dish, place into a hot oven at 160c for 5 minutes. Drizzle over the vanilla caramel syrup and sprinkle with the chopped almond praline over the meringue.
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