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1
With an electric mixer, whip the egg whites to soft peaks.
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2
Gradually add the granulated sugar and continue whipping on high until very stiff peaks form.
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3
Whip in the orange liqueur and lemon extract.
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4
In a low, wide pan (such as a deep skillet) over medium heat, bring the milk, vanilla bean and seeds, lemon zest, and nutmeg to a simmer.
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5
Using two spoons, form 8 egg-shaped balls of meringue, dropping them into the milk as you form them.
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6
Poach for 6 minutes, spooning the milk over the meringues, until the meringues spring back when nudged with the back of a spoon.
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7
Using a slotted spoon, remove the meringues to an oiled baking sheet.
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8
Strain the milk and reserve it for the caramel sauce.
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9
Heat the oven to 300F.
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10
In a small saucepan set over high heat, cook the brown sugar until it is melted.
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11
Carefully pour in the reserved milk and whisk until the caramel is dissolved.
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12
Reduce the heat to low.
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13
In a small bowl, whisk the cornstarch with the egg yolks.
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14
Whisk in a little of the hot milk to warm the eggs.
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15
Add the egg mixture to the milk in the saucepan.
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16
Cook, stirring constantly, until the mixture begins to bubble, about 3 minutes.
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17
Add the Amaretto.
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18
Pour into a serving pitcher and keep warm.
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19
Bake the meringues for 5 minutes.
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20
To serve, divide the sauce among 8 shallow bowls.
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21
Place a meringue in each dish and sprinkle with toasted almonds.
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22
Separate the eggs a day before to increase the volume of the meringues.
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23
Bring whites to room temperature before whipping to reach their full potential: Leave the container on the counter for 30 minutes or place the container in a bowl of warm water to temper.
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24
Dont tap the whisk against the side of the bowlit knocks out all the air that you just took so much time to whip in.
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25
Tap the whisk instead against your hand to dislodge any meringue that clings.
