Praline Vacherin Egg whites are one of cookings great magic ingredients. Though mostly water, they're
capable of achieving great dishes, especially desserts such as this praline vacherin,
a recipe I acquired in France.
Serves 8
6 large egg whites
380g caster sugar
125g chopped almonds
Praline
250g flaked almonds
250g caster sugar
Filling
600ml thick cream
2 tbsp (40ml) almond liqueur (Amaretto)
or hazelnut liqueur (Frangelico)
25g caster sugar
2 or 3 tbsp glace apricots
or other fruits
Make the praline first by mixing almonds and sugar in a heavy-based pan over low heat. Cook
until caramelised and golden brown in colour, stirring all the time. Remove to oiled tray
and allow to cool. When cool, crush with rolling pin or in a food processor.
Whisk the egg whites until peaks form. Slowly add half the sugar until smooth firm peaks
are achieved. Fold in remaining sugar and almonds (Don't overmix or the oil in the almonds
will break down the structure of the egg white peaks). Divide mixture in two and spread onto
non-stick baking paper marked into 25cm circles. Bake in low oven at about 140C to 150C for
at least an hour or until lightly browned. Invert onto racks to cool. Carefully remove paper.
Whip the cream with liqueur and sugar until thick. Add half of the praline crumble to the mixture.
Divide the mixture in two. Mix glace fruits into one portion (reserving a little for garnish).
Place one meringue half onto a serving platter. Pile on cream mixture including the glace fruit.
Put on other meringue round. Top with remaining cream.
Decorate with a little glace fruit and remaining praline crumble.
Degree of difficulty:Medium
Keepability: Best eaten within hours of assembly. Can be kept overnight.
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