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LEMON MERINGUES

Method

The lemons are first boiled rapidly with the sugar for 10 minutes then thickened with almond flour cooled and pressed through a sieve to extract the thickened sauce.
To this extract fold in the whites of egg

Fill champagne glasses with this mixture.

Heat preserved cherries in sherry/brandy and set alight.

Serve on top of the lemon cream.

 

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INGREDIENTS 
(for 4)

4 peeled lemons cut into thick slices 
4 Tbsp sugar
Almond flour
5 egg whites beaten up hard
Preserved cherries 

 

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