Created by ImPat on June 4, 2019
Step 1: Grease six 12cm loosebase flan tins and line bases with baking paper and place on a large oven tray.
Step 2: Whisk egg whites in a large bowl until just frothy and then add butter, almond meal, lemon rind and combined sifted sugar and flour and gently stir until combined and then let stand for 10 minutes.
Step 3: Divide almond mixture evenly among prepared tins and smooth tops.
Step 4: Divide raspberries over almond mixture and sprinkle with almonds.
Step 5: Cook in a moderate oven (180C) for about 15 to 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
Step 6: Remove from oven and stand for 5 minutes and then remove tarts from tins and cool on a wire rack.
Step 7: To make meringue, beat egg whites in a small bowl of an electric mixer until frothy and with motor operating, gradually add the sugar, beating until sugar is dissolved and meringue is thick and glossy.
Step 8: Place tarts on a large oven tray and spoon meringue over the top of the tarts and cook in a very hot oven (220C) for about 2 to 3 minutes, or until meringue is lightly browned.
Step 9: Remove and serve tarts with extra raspberries and cream.