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["FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.", "Cover two baking sheets with parchment paper.", "Preheat oven to the lowest possible temperature, 140-175 degrees.", "Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.", "Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.", "Fold in vanilla and almond extracts.", "Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.", "Place the two baking sheets in the oven for 4 hours.", "When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.", "When completely cool, place in an airtight covered container. Store at room temperature for up to three days.", "FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.", "Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.", "In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.", "Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.", "Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.", "Cool to room temperature or refrigerate overnight or up to 2 days in advance.", "In a large bowl, with mixer at a high speed, whip the whipping cream.", "With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.", "FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.", "Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.", "Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.", "Store in an airtight container until ready for use.", "TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.", "Place a small dollop of whipped cream on the top of each ""sandwich"" and top with a chocolate dipped hazelnut or cashew. Serve immediately."]
