Ingredients
|
For 4
|
For 100
|
Egg whites
|
4
|
100
|
Lime
|
a dash
|
1 tsp
|
Salt
|
a pinch
|
1 tsp
|
Almonds
|
30gms
|
680gms
|
Castor sugar
|
45gms
|
1.125 kg
|
Sugar for caramel
|
15gms
|
340gms
|
Beat egg whites with lime till stiff. Add sugar gradually
and beat in; add salt. Fold in finely sliced almonds. Caramelize sugar in a jelly
mould. Pour meringue mixture into the mould, filling two-thirds of the mould.
Cover with greaseproof paper and steam over simmering water for about 10 to 15
minutes. Cool and turn out and serve with cream or custard.
