For the praline
1 1/2 cups of sugar
1/4 cup of water
1 cup of almonds without skin
For the meringues
6 egg whites at room temperature
1 pinch of salt
3/4 cup of sugar
Confectioner's sugar to dust the shells
For the cream
9 large egg yolks
4 1/2 tablespoons of granulated sugar
3 cups of milk
1 1/2 teaspoons of vanilla extract
To cover
1/3 cup of toasted almonds in slices without skin
For the caramel
3/4 cup of sugar
3 tablespoons of water
For the praline
1 1/2 cups of sugar
1/4 cup of water
1 cup of almonds without skin
For the meringues
6 egg whites at room temperature
1 pinch of salt
3/4 cup of sugar
Confectioner's sugar to dust the shells
For the cream
9 large egg yolks
4 1/2 tablespoons of granulated sugar
3 cups of milk
1 1/2 teaspoons of vanilla extract
To cover
1/3 cup of toasted almonds in slices without skin
For the caramel
3/4 cup of sugar
3 tablespoons of water
Grease a surface with butter
In a saucepan, combine the sugar and water
Heat over low heat until it reaches a golden brown color, stirring occasionally - use a wet brush to dissolve any crystals that form on the sides of the pan - until it turns into a caramel color
Add the almonds and shake the pan gently to distribute them evenly
Let it simmer until it reaches a dark caramel color
Spread the mixture onto the prepared surface and let it cool
Break the caramel into pieces and process in a food processor or blender
Reserve 1/3 cup for later use
Prepare the meringue: preheat the oven to 150°C and grease 10 small metal molds with butter, leaving about 1 cm of space at the top
Dust with confectioner's sugar
In a mixing bowl, beat the egg whites and salt until they form soft peaks
Add the granulated sugar, one tablespoon at a time, beating until stiff peaks form
Fold in the praline mixture gently
Fill the molds leaving about 1 cm of space at the top, pushing the meringue to the sides to prevent air bubbles from forming
Place them on a baking sheet and add hot water to reach halfway up the sides of the molds
Bake for 20 minutes in a preheated oven (200°C)
Remove and let cool slightly
Prepare the cream: beat the egg yolks with granulated sugar until the mixture turns light yellow
Add the milk, stirring constantly
Heat over low heat, stirring constantly, until it thickens - when you pass your finger along the sides of the pan and the cream separates into two parts, it's ready
Do not let it boil
Remove from heat and add vanilla extract
Mix well and refrigerate rapidly to stop the cooking process
Place the meringues on a large serving platter
Top with almonds
Cover with cream and refrigerate until serving time
Just before serving, prepare the caramel by combining sugar and water in a small saucepan
Heat over low heat, stirring occasionally, until it reaches a golden brown color
Remove from heat and let cool slightly
Top the meringues with caramel
Serve immediately
Note: Use any remaining praline to accompany ice cream, fruit salad, or other recipes
Store in an airtight container at room temperature
Best consumed within 2 months.
