Sarah Battle @housebythewhitethorns very kindly shared this delicious Easter inspired recipe with us. A guaranteed crowd pleasure for sure!
A great, easy one to do and save in the recipe catalogue.
It’s so delicious with the texture between the almonds and soft sweet meringue and bitterness of the berries.
Recipe BBC Good Food (adapted)
100g whole almonds
275g caster sugar
1carton of cream
Heat oven to 170•C (fan)
Scatter almonds on parchment paper on baking tray and roast for 6-8 minutes
Coarsley grind in food processor
Lower temp of oven to 140•C
Whisk egg whites in mixing bowl (I used the kMix) until stiff peaks are formed.
Tip in 3/4 of the sugar and beat again maintaining the stiff peaks .
Fold in 3/4 of the chopped almonds and remaining sugar with a metal spoon quickly.
Pour onto flat baking tray lined with parchment paper approx 20cm circle.
Sprinkle remaining almonds on top.
Place in the oven for 20 mins at 140•C then 50 mins @ 120•C.
Remove and allow to cool.
Meanwhile whip the cream , wash fruit, add cream to meringue and then fruit.
Dust with icing sugar and sprinkle with some chopped almonds.