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1
Preheat oven to 250F.
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2
Line 2 large baking sheets with parchment paper.
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3
Using 3 1/4-inch-diameter can as template, outline 8 circles on each sheet of parchment.
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4
Turn parchment over on baking sheet (circles should show through).
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5
Using electic mixer, beat whites in medium bowl until soft peaks form.
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6
Scrape seeds from vanilla bean.
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7
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes.
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8
Fold in ground almonds.
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9
Spread 1 rounded tablespoon of meringue in each circle on parchment, forming disks about 1/4 inch thick.
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10
Bake meringue disks 1 hour.
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11
Reverse position of sheets and bake until meringues are pale golden and almost firm to touch, about 45 minutes longer.
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12
Cool meringues on baking sheets.
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13
Carefully peel meringues off parchment.
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14
Arrange 8 meringues on clean baking sheet; top each with second meringue.
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15
Top each stack with scoop of sorbet (don't press; disks are fragile).
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16
Cover with foil; freeze while making vanilla meringue or up to 2 days.
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17
Using electric mixer, beat whites in large bowl until soft peaks form.
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18
Scrape in seeds from vanilla bean.
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19
Gradually add sugar, beating until meringue is stiff and glossy, about 5 minutes.
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20
Transfer 1/3 meringue to pastry bag fitted with medium star tip.
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21
Place 1 dessert on work surface (keep remaining desserts in freezer).
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22
Pipe meringue over sorbet.
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23
covering completely.
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24
Return to freezer.
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25
Repeat with remaining desserts, adding more meringue to pastry bag as needed.
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26
Freeze until meringue is firm, at least 2 hours and up to 2 days.
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27
Preheat oven to 500F.
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28
for 30 minutes.
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29
Spray large baking sheet with non-stick spary.
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30
Transfer desserts to prepared sheet.
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31
Bake until meringue is just tinged with brown, no longer than 2 minutes.
