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4 egg whites
225 g/8 oz/1 cup caster (superfine) sugar
1.5 ml malt vinegar
1.5 ml vanilla essence (extract)
100 g/4 oz/1 cup toasted chopped mixed
nuts
45 ml/3 tbsp lemon curd
150 ml double (heavy) cream, whipped
Crystallized (candied) lemon slices, to decorate |
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Method:
Whisk the egg whites until stiff. Add
half the sugar and whisk again until stiff and glossy. Fold in the
remaining sugar, the vinegar and vanilla, then the nuts. Spread the
mixture into two 20 cm/8 in rounds on baking parchment on baking
(cookie) sheets. Bake in a preheated oven at 180°C/350°F/gas mark 4
for about 45 minutes. Cool on a wire rack. Carefully lift off the
baking parchment. Place one round on a serving plate. Spread with the
lemon curd, then top with half the whipped cream. Top with the second
nut meringue round. Decorate with the remaining whipped cream and
crystallized lemon slices.
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