My Sort Of Meringue

October 10, 2011

strawberry icecream; it left me amongst iii egg whites. Though a Soulmama dessert I loved  long ago.

I notice meringues a trivial likewise sugariness too insubstantial but folding inward around almond repast takes it to to a greater extent than appealing places. The crust gives means to a to a greater extent than satisfying chew too gentler sweetness. Dates too night chocolate chips are the perfect accents. I'm ever a trivial intimidated yesteryear the prospect of keeping whipped whites airy, but this cake had a lovely lightness inward spite of my heavy hand.

The highest compliment I could pay this recipe is that I powerfulness notice myself having to brand yolk-based icecream because of this meringue cake, rather than the other means around.

My variety of meringue
(very slightly adapted from a recipe at Wayfaring Chocolate,
credited at that spot to Good Taste Magazine)

spray oil
120g almonds
120g night chocolate, chopped roughly or inward chips
3 egg whites
110g castor sugar
120g dried pitted dates, chopped

Preheat an oven to 180°C. Line a cake tin mail away (mine was 22cm square) amongst newspaper too lightly spray it amongst oil.

In a nutrient processor, grind the almonds to meal. When they've croak a coarse powder, add together the chocolate too pulse briefly to chop the chocolate a trivial to a greater extent than finely too mix it through the almond meal.

Place the egg whites inward a large bowl. Beat them to soft peaks amongst an electrical mixer. Gradually musical rhythm out inward the saccharide until the meringue mixture is thick too glossy. Gently crimp inward the almond/chocolate mixture, too and hence the dates, until only combined.

Pour the mixture into the cake tin, smoothen over the piece of occupation yesteryear a little, too bake for well-nigh xxx minutes, until lightly browned. Allow the cake to cool completely earlier slicing too serving.