Praline
1 1/2 cups of almond flour
3/4 cup of water
1 cup of peeled almonds
Meringue
6 large egg whites
1 pinch of salt
Cream
1 cup of milk
11/2 teaspoons of vanilla extract
9 large egg yolks
Caramel
3/4 cup of sugar
3 tablespoons of water
To dust
1/3 cup of toasted almonds, sliced and toasted
Praline
1 1/2 cups of almond flour
3/4 cup of water
1 cup of peeled almonds
Meringue
6 large egg whites
1 pinch of salt
Cream
1 cup of milk
11/2 teaspoons of vanilla extract
9 large egg yolks
Caramel
3/4 cup of sugar
3 tablespoons of water
To dust
1/3 cup of toasted almonds, sliced and toasted
Praline
Cook the almond flour and water over low heat until a caramel forms
Add the almonds and let them cool slightly
Then, spread on a greased surface
When cooled, break into pieces and process in a blender until fine
Meringue
Preheat the oven to a low temperature
Grease molds with sugar and dust with almond flour
In a mixer, beat egg whites and salt until stiff peaks form
Add 6 tablespoons of praline and mix well
Fill three-quarters of each mold
Bake in a water bath for 20 minutes
Cream
Beat egg yolks with sugar until light and fluffy
Add milk, beating, and cook over low heat, stirring, until thickened
Remove from heat and add vanilla extract
Strain into a bowl with cold water and ice
Unmold the meringues onto a deep plate and dust with almonds
Top with cream and refrigerate
Caramel
Cook sugar and water over high heat, stirring, until caramel forms
Pour over the meringues and serve.
