Step 1
Preheat oven to 150C. Using an 20 cm bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.

Step 2
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in lemon juice and vanilla; gently fold to combine.

Step 4 
Make the ganache (1 1/2 cups), see recipe below

Ingredients
225gr Meurisse Dark Chocolate with Caramel & Almonds
1 cup heavy cream or less, according to desired thickness 
1/8 teaspoon coarse salt 

Step 1 Coarsely chop Dark Chocolate with Caramel & Almonds. A serrated knife is best for the job.

Step 2 Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir as doing so will cool the ganache too quickly, making it grainy).

Step 3 Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

Step 4 Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

Step 6
Garnish with chocolate pieces of Meurisse Dark Chocolate with Caramel & Almonds, chopped toasted almonds, sprinkle of sea salt and serve immediately.