1/3 cup blanched slivered almonds
1 1/2 cups granulated sugar
2 tbsp water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Finely grated zest of 1 large orange (1 tbsp)
1/4 tsp flaky sea salt
4 large egg whites
Preheat the oven to 375°.
Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5–7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7–8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
Place the meringues in the oven for 2–2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
Storage
These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.