Light muscovado and cinnamon meringues with praline cream

Method

1. Preheat the oven to 140°C/fan120°C/gas 1. Line 2 large baking trays with non-stick baking paper.
2. Put the egg whites into a large, clean, grease-free bowl and whisk to soft peaks. Mix the sugar and cinnamon, then whisk, a dessertspoonful at a time, into the whites until you have a stiff, glossy meringue.
3. Using 2 serving spoons, take a spoonful of the meringue onto 1 spoon. Holding the second spoon parallel to and behind it, scoop the mixture onto the second spoon by tucking its long edge under the back edge of the mixture on the front spoon. Do this 2-3 times until you have a smooth, rugby-ball shaped meringue. Transfer to one of the paper-lined trays. Repeat to make 12 meringues and transfer them one by one to the trays, leaving about 3-4cm between them. Bake in the oven for 1½ hours, then turn off the oven and leave them to cool inside for at least 4 hours, or overnight.
4. Meanwhile, make the praline. Preheat the oven to 200°C/fan180°C/gas 6. Spread the almonds over a baking sheet and roast for 6-7 minutes until lightly golden. Remove and set aside. Put the sugar into a small heavy-based pan and cook over a medium heat, without stirring, until the sugar has caramelised and turned to an amber brown syrup. Add the almonds, swirl the pan to coat in the caramel, then quickly pour the mixture onto a lightly oiled baking tray and cool. Break into pieces when cold and transfer to a food processor. Process to fine crumbs using the pulse button, but don’t let the mixture become extremely fine.
5. To serve, whip the cream to soft peaks, then stir in the praline. Use to sandwich the meringues together. Lightly dust with icing sugar and serve immediately.