Method

Toast almonds in the oven at 180 ºC for 10 minutes. Remove and set aside.
Heat sugar in a heavy-based saucepan over low heat (to prevent burning) until it melts into a liquid caramel-coloured syrup.
Immediately stir in almonds to coat well.
Turn out onto a greased baking sheet and allow to cool.
Before using, break praline into small pieces with a rolling pin. Store in an airtight container.
When ready to use, crush finely in a food processor, using the steel blade, and fold into meringue mixture just before shaping.

Makes 150 g.