-
1
Preheat oven to 300F.
-
2
Add salt to egg whites and beat until they begin to form peaks.
-
3
Sift confectioners' sugar; add to egg whites, 2 tablespoons at a time, beating constantly.
-
4
Add vanilla before the last addition of sugar.
-
5
Line bottom of 2 cake pans with waxed paper.
-
6
Pour mixture into cake pans, spreading it evenly.
-
7
Bake for about 45 minutes.
-
8
When baked, invert meringues and remove the waxed paper; cool.
-
9
Beat egg yolks and add granulated sugar, beating until well blended.
-
10
Add orange rind, juice and lemon juice.
-
11
Cook in a double boiler until mixture thickens, stirring constantly.
-
12
Remove from heat and strain mixture into a very cold bowl; chill.
-
13
Toast almonds in butter.
-
14
When ready to serve, stir into chilled mixture.
-
15
Pour over 1 layer of meringue, top with second layer and decorate with whipped cream.
