1 1/2 kg of peeled and seeded meringues cut into slices
3/4 cup of grated citrus zest from 1 lemon
1/2 cup of unsalted butter or margarine
1 pinch of salt
For the meringue topping:
6 large egg whites
1 cup of confectioner's sugar
1/2 teaspoon of ground nutmeg or cinnamon
1 1/2 kg of peeled and seeded meringues cut into slices
3/4 cup of grated citrus zest from 1 lemon
1/2 cup of unsalted butter or margarine
1 pinch of salt
For the meringue topping:
6 large egg whites
1 cup of confectioner's sugar
1/2 teaspoon of ground nutmeg or cinnamon
In a saucepan, cook over low heat, stirring occasionally, the meringues, citrus zest, butter or margarine, lemon peel, and salt until the liquid has evaporated (about 20 to 30 minutes)
Remove from heat and spread the compote into a 1-liter capacity dish
Let it cool to room temperature
For the meringue topping: Beat the egg whites until stiff and fold in the confectioner's sugar
Beat until stiff and shiny
Butter a 38.5 cm x 23 cm refrigerator-safe mold with paper and fill with meringue topping, shaping into 6 decorative peaks
Place boiling water on the sides of the mold, carefully to ensure the 'islands' are surrounded by enough water to float well
Bake in a preheated oven (180°C) for 3 minutes
Remove from heat and let it drain well
Arrange the islands over the meringue compote, leaving some space between them
Serve immediately
Serves 6-8 people.
