Nutty meringue

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0 serving Cooking: 25 mins
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By Food24 November 03 2009
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Ingredients (8)

3.00 eggs — whites only
250.00 ml castor sugar
Cream of tartar — pinch
200.00 g tennis biscuits — coarsely broken
100.00 g nuts — chopped
500.00 ml cream — fresh, chilled
125.00 ml icing sugar
figs
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Method:

Preheat the oven to 180 ºC. Line a baking tray with a sheet of baking paper and dust with cornflour.
Beat the eggs until foamy. Add the sugar, a little at a time, and beat with the cream of tartar until stiff and glossy. Fold in the biscuits and nuts.
Shape the mixture into a circle on the baking paper and bake for 25 minutes.
Cool and store in an airtight container until needed.
Whip cream and a little icing sugar together until stiff and drop dollops of stiffly whipped cream and icing sugar on top of the meringue and decorate with slices of whole green figs.
Makes a medium sized tart.



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