6 egg whites, at room temperature
175g unsalted butter, melted and cooled
1 1⁄2 cups (150g) almond meal
2 tsps finely grated lemon rind
1 cup icing sugar mixture
1⁄2 cup self-raising flour
125g punnet fresh raspberries
1⁄4 cup flaked almonds
Extra fresh raspberries and double cream, to serve
3 egg whites, at room temperature
3⁄4 cup caster sugar
Grease six 12cm loose-base flan tins. Line bases with baking paper. Place on a large oven tray.
2 Whisk egg whites in a large bowl until just frothy. Add butter, almond meal, lemon rind and combined sifted sugar and our. Gently stir until combined. Stand for 10 minutes.
3 Divide almond mixture evenly among prepared tins. Smooth tops. Divide raspberries over almond mixture. Sprinkle with almonds.
4 Cook in a moderate oven (180C) for about 15 to 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven and stand for 5 minutes. Remove tarts from tins. Cool on a wire rack.
5 To make meringue, beat egg whites in a small bowl of an electric mixer until frothy. With motor operating, gradually add the sugar, beating until sugar is dissolved and meringue is thick and glossy.
6 Place tarts on a large oven tray. Spoon meringue over the top of the tarts.
7 Cook in a very hot oven (220C) for about 2 to 3 minutes, or until meringue is lightly browned. Remove.
8 Serve tarts with extra raspberries and cream.