- 1 1/4 cups caster (superfine) sugar
- 7 tbsp water
- 5 egg whites
- 1/2 tsp vanilla bean paste
- 1 cup caster (superfine) sugar
- 3/4 cup walnut halves
- 1/2 tsp sea salt flakes
- 10 digestive biscuits
- 10 clementines, peeled and pith removed
- 3 1/2 cups white chocolate, melted
- In a saucepan over medium heat, add sugar and water. Stir until sugar is dissolved, then bring to a fast boil.
- As soon as the syrup reaches 230 degrees, begin to whisk the egg whites until they form stiff peaks.
- When the syrup reaches 250 degrees pour it onto the egg whites in a thin, steady stream as you continue to whisk. Be careful not to pour the hot syrup directly onto the beaters.
- Continue to whisk the meringue until it has cooled.
- Add the vanilla and whisk to combine. It should be shiny and stiff.
- Allow to cool completely and then spoon into a piping bag fitted with a large circular nozzle. Set aside.
- Place the sugar into a saucepan and cook, without stirring, until the sugar turns a golden amber color, 6 to 8 minutes.
- While the sugar is cooking, lay the walnuts on a baking sheet lined with greaseproof paper.
- When the sugar has turned golden, pour it over the walnuts, making sure they are all covered.
- Sprinkle with sea salt and then set aside to cool.
- Once cool, blitz the walnuts in a food processor until they resemble breadcrumbs.
- Attach a clementine to the center of a biscuit, using some meringue as ‘glue’.
- Pipe the meringue around the clementine in a spiral shape, then repeat until all the clementines are covered.
- Allow to set for 5 minutes, then transfer to a wire rack set over a rimmed baking tray.
- Pour the melted white chocolate over the meringue-covered clementines to cover completely.
- Once all the bombes are covered, sprinkle with the candied walnuts and serve straight away.