Al-Ahram Weekly Online
14 - 20 June 2001
Issue No.538
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Fruit and nut meringue

By Moushira Abdel-Malek

Ingredients:

6 egg whites
2 cups castor sugar
1 cup seedless soft dried dates (chopped)
1 cup chopped pecans or walnuts
125gms dark chocolate (grated)
1/3 cup fresh ginger (grated)
300ml cream (whipped)
fresh fruit of choice

Method:

Beat egg whites until stiff peaks form. Gradually beat in sugar until thick and glossy. Fold in dates, nuts, chocolate and ginger. Spoon 7cm circles onto non-stick baking trays. Bake in a moderately slow preheated oven (160 degrees C) for 45mn or until a skewer inserted in the middle comes out clean. Allow to cool on trays. Stack meringues in three, joining together with cream. Decorate with fruit and serve.

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