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1
Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim.
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2
Tape overlapping ends together.
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3
Line a baking sheet with a sheet of foil, then lightly oil foil.
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4
Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt.
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5
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
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6
Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
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7
Cool praline on baking sheet 5 minutes, then break into large pieces.
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8
Put pieces in a sealable plastic bag, then seal bag, pressing out excess air.
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9
Break praline into smaller pieces by lightly pounding and rolling with a rolling pin.
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10
Measure out 1/3 cup (serve remainder on the side).
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11
Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water.
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12
Boil syrup, without stirring, until thermometer registers 238 to 242F (soft-ball stage), 3 to 5 minutes.
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13
While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy.
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14
Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes.
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15
Fold praline into meringue.
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16
Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly.
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17
Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours.
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18
Remove foil collars before serving.
