PAUL HOLLYWOOD - ALMOND & AMARETTO MERINGUES

‘My nan was a great meringue-maker, and the recipe comes from her. The addition of the amaretto was my idea, and it elevates these simple meringues to a more luxurious experience—perfect for Christmas!’ says the Great British Baking Show judge and author of the new dessert cookbook Celebrate. ‘They have a soft crunch on the outside and a slightly chewy toffee center’

- MORGAN HUNT WARD

⅔ cup egg whites (from 5 large eggs)

½ cup plus 1 Tbsp. superfine sugar

1 cup plus 1 Tbsp. unsifted powdered sugar

⅓ cup chopped slivered almonds

1⅔ cup heavy whipping cream

¼ cup amaretto (almond liqueur)

1. Preheat oven to 230º with racks in upper-third and lower-third positions. Line 2 baking sheets with parchment paper.