Orange, Chocolate And Praline Meringue

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• Step 1

  Preheat the oven at 100ºC/200ºF/Gas Mark 1/2.
  In a spotlessly clean, dry bowl, whisk the egg
  whites to soft peaks using an electric hand whisk
  or free-standing mixer. Gradually add the sugar, 1
  tablespoon at a time, whisking constantly until the
  whites come to a stiff peak. Add the cornflour and
  whisk again to combine.

• Step 2

  Draw an 18cm circle on the baking parchment on
  the baking tray, then spoon on the meringue,
  keeping it within the circle lines, building it up
  high and rounding off the edges with a spatula.
  Bake in the oven, on the middle shelf, for about 3
  hours until dry and crisp. Turn the oven off and
  leave the meringue inside to cool.

• Step 3

  To make the filling, gently melt the sugar with 1-2
  tbsps water in a saucepan over a low heat until it
  dissolves. Bring to the boil until the sugar turns a
  deep caramel colour and then remove from the
  heat. Place the pecans on the second lined tray or
  silicone mat and pour over the caramel until they
  are all coated. Leave to harden and cool
  completely, then put the brittle in a sandwich bag
  and roughly crush with a rolling pin until it
  resembles breadcrumbs.

• Step 4

  Zest the orange and add to the cream. Whisk to
  soft peaks. Peel and segment the oranges.
  Melt the chocolate (a great way to do this, especially
  if you are using it to drizzle, is in a sandwich bag in the
  microwave. Melt it in 20-second bursts on a low
  setting to make sure it doesn’t burn.)

• Step 5

  To assemble, place the meringue on a serving
  plate. Spoon on the orange cream, top with orange
  segments and the praline brittle and drizzle with
  the melted chocolate.

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