Almond Meringue with Summer Berries

• whole almonds↗75g g
• egg whites↗5

  (use yolks for making ice cream)

• granulated sugar275g g
• a handful of raspberries

  at room temperature, about 200 g

• 2 × 284 ml packs of heavy cream
• strawberries g

  at room temperature, without leaves

• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (convection 170 °C) or gas mark 5. Spread the almonds on a tray and toast for 6–8 minutes until golden. Pulse them in a food processor into coarse crumbs and set aside. Reduce the temperature to 160 °C (convection 140 °C, gas 3). On another tray line parchment paper with a non‑stick coating.

2. 2

   In a meticulously clean bowl, whisk the egg whites to stiff peaks. Add half the sugar and whisk again to the same consistency. Gently fold in the remaining sugar with a spoon, then most of the toasted almonds (reserve a handful). Pipe the meringue onto the prepared tray, spreading it into a 20 cm diameter circle. Sprinkle the reserved almonds on top. Bake for 20 minutes, then reduce the temperature to 140 °C (convection 120 °C, gas 1) and bake for another 40 minutes. Allow the meringue to cool in the turned‑off oven with the door open or on a rack.

3. 3

   While the meringue bakes, prepare raspberry purée: press 125 g of fresh raspberries through a sieve to obtain a few tablespoons.

4. 4

   When the meringue is ready, whip the cream to a soft, fluffy consistency. Gently fold in about half (or more) of the raspberry purée into the cream, leaving the rest aside. Place the cooled meringue on a beautiful plate, generously spread the whipped cream. Slice the strawberries into irregular pieces, scatter them on top, and serve the remaining strawberries separately. Dust with powdered sugar. Serve and enjoy!