Festive fruit meringues

Mmmmm

Directions

• Spread the almonds on a baking sheet and put in a preheated oven on 200 C˚ until they are golden brown.
• Leave the almonds to cool down entirely.
• Turn the oven to 110 C˚.
• Ground the almonds and icing sugar in a kitchen machine until the almonds are very fine.
• Whisk the egg whites and baking powder with an electric mixer on low speed until the egg whites are foamy.
• Add the almond extract and mix on high until stiff.
• Add the granulated sugar, 1 tablespoon at a time, until the egg whites are shiny and firm. 
• Fold the almonds gently through the egg whites.
• Line 2 baking sheets with baking paper and using two spoons, make 8 little heaps of the mixture.
• Spread each heap with the back of a large spoon so that it's about 3 inches wide.
• Bake the meringues for 2½ hours. They should be crispy with a pale straw colour and should be lifted easily off the paper. 
• Leave to cool on the baking sheet for 10 minutes, then gently peel them off the paper.
• Mix the fruit, sugar and the lemon juice in a bowl.
• Cover and leave to stand in the fridge for at least an hour.
• Whisk the cream, icing sugar and vanilla in a medium bowl.
• Place in the fridge.
• Place a meringue on a plate and fill each with cream and fruit.
• Garnish with some mint.

Heavenly!