Meringues with lemon cream

Preheat the oven to 100 ºC. Beat the egg whites in a clean, grease-free bowl with a mixer. Add the icing sugar bit by bit and continue to beat until a tough, shiny mass with soft white peaks develops. Line a baking sheet with baking paper. Use eight scoops to cut eight 8 inch diameter egg white foam. Bake the meringues for 1 hour in the oven with the door ajar (insert a ladle between them). Switch the oven off, but leave the meringues in it for another hour to become crispy. In a bowl, beat the whipped cream almost stiffly. Stir in a bowl the loaf with a fork. Stir the cake through the whipped cream. Heat in a pan on low heat the orange juice with the sugar and let it briefly boil. Add the cranberries and cook them gently for 7-8 minutes, until the berries open. On the flat side of four meringues, spoon a generous dot of lemon cream and place the other four meringues on top. Place the filled meringues on their sides on plates. Spoon the cranberry sauce and a little of the cranberry juice next to it.

Extra festive this dish with a caramel basket. See recipe tip elsewhere on this site.