Meringue tart

Ingredients 11
Servings 1


Serving Change
  • 3
    egg whites
  • pinch cream of tartar
  • 100
    castor sugar
  • 70
    icing sugar
  • 5
  • pinch salt
  • 14
    cream crackers, coarsely crushed
  • 80
  • 250
  • 15
    castor sugar
  • 30
    finely chopped peanuts


Preheat the oven to 100 ºC (200 ºF). Draw a circle, 20 cm in diameter, on each of 2 sheets of waxed or baking paper. Place the sheets on 2 large baking sheets and dust with a little cornflour. Beat the egg whites and cream of tartar until soft peaks are formed. Add the castor sugar by the spoonful, beating continuously. Sift the icing sugar, cornflour and salt over the egg whites and fold in using a metal spoon. Fold in the crushed crackers and the peanuts. Divide the mixture in half and spoon half onto each baking sheet, spreading the mixture over the entire surface of each circle. Bake for about 1 hour or until the meringue circles are dry. Leave in the oven until the oven has cooled completely. Whip the cream and 15 ml castor sugar until stiff. Spread a layer of cream over one meringue layer and place the other on top. Use the remaining cream to decorate the tart with rosettes. Sprinkle with finely chopped peanuts.

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