Frozen Nougat Sandwiches with Meringue Layers

Preparation

1. Prepare the meringue of the plates: add the two extra whites by adding the 120 g of sugar. Pipe sixteen rectangles of 6 x 8 cm on two plates, about 7 mm thick. Dry for 1 h 15 at 100 °C and then cool for 1 hour in the oven.
2. Roast almonds and pistachios for 8 minutes at 150 °C. Melt 30 g of sugar in a small skillet until browned, add dried fruits and pour over baking paper. Cool and then crush.
3. Put white, honey and 30 g of sugar in a bowl on a mild bain-marie. Whisk up to 71 °C, checking with a thermometer, then remove from the bath and beat until cooled and firm.
4. Reserve a tablespoon of dried fruit and some orange diced for accompaniment. Whisk the 300 ml of cream and add to the cold honey meringue with the rest of the dried fruits and orange.
5. Pour in 24 x 16 cm covered with paper, cover and freeze for 6 hours. Cut eight 6 x 8 cm rectangles with a hot knife wiped off.
6. Just before serving, place each frozen rectangle between two meringues. Serve the reserved coulis and dried fruit in a separate bowl, without wetting the plates.