Preheat oven to 190°C (170°C fan) mark 5. Spread the nuts out on a baking tray and toast in the oven for 5-10min until golden brown. Tip on to a chopping board and leave to cool. Turn down the oven to 140°C (120°C fan) mark 1.
Step 2
Meanwhile, draw an 18cm (7in) circle in the middle of three large sheets of baking parchment. Turn the parchment sheets over (so the line is underneath) and put them on three baking sheets (making sure there are three shelves for them spaced apart in the oven).
Step 3
When the nuts are cool, finely chop half of them and keep separate from whole nuts. In a large clean bowl, whisk the egg whites with a handheld electric whisk until they hold stiff peaks. Gradually, spoonful by spoonful, add the 200g (7oz) caster sugar and keep whisking until meringue is stiff, shiny and glossy.
Step 4
Add chopped nuts to the meringue and fold through using a large metal spoon. Spread meringue evenly inside the marked circles on sheets. Bake for 1hr, then turn off heat and leave to cool completely in the oven (without opening the door).
Step 5
Meanwhile, make the praline. Line a baking sheet with baking parchment. Put caster sugar in a medium heavy-based frying pan and heat gently until dissolved (do not stir). Turn up the heat and bubble, carefully swirling the pan occasionally, until sugar is golden and caramelised. Add the reserved whole nuts, then tip on to the lined sheet and leave to cool.
Step 6
Put cream, raspberries and icing sugar into a large bowl and whisk until mixture holds its shape (it should be pink). Layer the meringues, sandwiching together (and finishing) with pink cream. Roughly chop praline and scatter over the top.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
