Aussie Pavlova

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Ingredients

Preheat the oven to 180C. Toss the almonds with the Almond Tea Syrup mix to ensure the almonds are coated. Scatter on a baking sheet lined and toast for 5 to 10 minutes. turning at least twice, until golden. Let cool, moving them every 2 minutes so they don’t stick together.
Put the chocolate into a heatproof bowl and place over a pan one-third filled with hot water at 50-60C. Melt over gentle heat making sure the temperature of the chocolate doesn’t exceed 50C.
In another bowl mix about 1/3 of the almonds with 1/3 of the warmed cocoa butter until the almonds are nicely glossy. Pour 1/3 of the melted chocolate over the almonds and mix gently until evenly coated.
Drop a dessert spoonful of the mixture onto a sheet of baking paper. to form a little mound. Shape the rest of the mixture in this way. working quickly and leaving (2-3cm) between each rochers. Repeat to mix and shape the rest of the rochers in 2 batches. Leave in a cool but not humid place, until set for about 15 to 20 minutes. Store in airtight containers interleaved with waxed paper, in the refrigerator until ready to use.

Using an electric mixer whisk egg whites with a pinch of salt until frothy. With the mixer, add the sugar, 1 tbsp. at a time, until dissolved and mixture is thick and glossy. Fold through almonds and lemon zest until just combined.
Preheat oven to 100C. Lightly brush an oven tray with water, then line with baking paper.
Pour mixture into piping bag and pipe out into a meringue shape. Continue until all mixture is used leaving 1 cm between each meringue.
Bake meringues for 2 hours or until crunchy on the outside but slightly soft inside. Cool in the oven with the door slightly ajar. Store in an airtight container for up to 2 weeks.