8 large egg whites at room temperature
1 pinch of salt
3 cups of sugar
2 tablespoons of vinegar
4 tablespoons of cornstarch
2 cups of chopped nuts
For the cream
3 large eggs
1/3 cup of lemon juice from Sicily
3/4 cup of sugar
1 tablespoon of grated lemon peel from Sicily
4 tablespoons of softened butter
8 large egg whites at room temperature
1 pinch of salt
3 cups of sugar
2 tablespoons of vinegar
4 tablespoons of cornstarch
2 cups of chopped nuts
For the cream
3 large eggs
1/3 cup of lemon juice from Sicily
3/4 cup of sugar
1 tablespoon of grated lemon peel from Sicily
4 tablespoons of softened butter
Preheat the oven to moderate temperature (180°C)
While that's happening, in a stand mixer, beat the egg whites with salt until they become frothy
With the mixer running, gradually add the sugar over 10 minutes or until stiff peaks form
Add the vinegar, cornstarch, and half of the nuts, and mix with a spatula
Line two 25cm-diameter tin molds with parchment paper
Draw circles on each piece of parchment that are 20 cm in diameter
Divide the meringue mixture in half and fill the two prepared tins
Top with the remaining nuts
Put in the oven, reduce the temperature to 150°C, and bake for an hour or until golden brown
Let the disks cool completely inside the oven, then remove them
Prepare the cream
In a heatproof bowl, whisk together the eggs, lemon juice, and sugar over low heat, using a thermometer to maintain the temperature at 85°C (185°F), for 10 minutes or until thickened
Remove from heat and add the grated lemon peel and softened butter, whisking constantly with a manual whisk until smooth
Cover with plastic wrap and let cool
Chill in the refrigerator for an hour
Place one of the cooled meringue disks on a large plate, smooth side up
Spread the cream over it, top with another disk, and serve.
