CRAFT by Under My Host® Issue No. 15 Classics

Meringue 4 ½ oz/125 g egg whites (from 3 large eggs) ½ cup plus 1 ½ tbsp/125 g granulated sugar ½ packed cup plus 1 tbsp/100 g dark brown sugar 1 ½ tsp ground cinnamon 2 oz/55 g dark chocolate (70% cocoa solids), finely chopped Praline Cream ½ cup/50 g sliced almonds 1/3 cup plus 2 tsp/80 g granulated sugar 2 tbsp water ¾ cup plus 2 tbsp/200 ml heavy cream 1 2/3 cups/400 g mascarpone 1 lb 5 oz/600 g fresh figs, cut into 1/3-inch/1-cm disks 3 tbsp honey ¼ cup/20 g sliced almonds or shelled pistachio kernels 1. Preheat the oven to 350°F/170°C. 2. Spread out all the almonds (for the praline and finishing) on a rimmed baking sheet and roast for 7–8 minutes, until golden brown. Remove from the oven, divide into two piles (1/2 cup/50 g for the praline cream, ¼ cup/20 g for finishing,) and set aside to cool. Alternative- ly, if using pistachios for the meringue, roast the nuts for the meringue and praline sepa- rately. 3. To make the meringue, lower the oven temperature to 250°F/120°C. Cover a large bak- ing sheet with parchment paper and trace a circle, about 9 inches/23 cm in diameter, onto the paper. Turn the paper over so the drawn-on side is facing down but still visible. 4. Pour enough water into a medium saucepan so that it rises a quarter of the way up the sides; you want the bowl from your electric mixer to be able to sit over the saucepan with- out touching the water. Bring the water to a boil. Place the egg whites and both sugars in the bowl of an electric mixer and whisk by hand to combine. Lower the heat under the saucepan so that the water is just simmering, then set the mixer bowl over the pan, making sure the water doesn’t touch the base of the bowl. Whisk the egg whites continuously by hand until they are warm, frothy and the sugar is melted, about 4 minutes, then transfer back to the electric mixer with the whisk attachment in place and beat on high speed for about 5 minutes, until the meringue is cool, stiff and glossy. Add the cinnamon and beat to combine. 5. Spread the meringue inside the drawn circle, creating a nest by making the sides a little higher than the center. Place in the oven and bake for 3 hours, then switch off the oven but leave the meringues inside until they are completely cool; this will take about 2 hours. Once cool, remove from the oven and set aside. 6. Place the chocolate into a small heatproof bowl and set it over a small saucepan of sim-

CRAFT by Under My Host® Issue No. 15 Classics | Page 140