Almond Melting Meringue Recipe

Oil, for greasing
50 g/2 oz sugared almond sweets

4 egg whites
100 g/4 oz caster (superfine) sugar
1 quantity Plain Raspberry Sauce, cooled

Method:

Oil a 15 cm/6 in souffle dish or cake tin (pan). Reserve three almonds for decoration and crush the remainder. Whisk the egg whites until stiff. Lightly fold in the sugar with a metal spoon. Put 60-75 ml/4-5 tbsp of the meringue mixture in the tin. Sprinkle about 30 ml/2 tbsp of the crushed almonds over. Repeat the layers and finish with a layer of the meringue mixture. Tap the container sharply on the work surface to settle the mixture. Place in a roasting tin (pan) containing 2.5 cm/ 1 in boiling water. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until risen and set. Leave to cool in the tin, then turn out on to a serving plate. Spoon a little of the raspberry sauce over and decorate with the reserved almonds. Serve the remaining sauce separately.