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Nutty meringue

Ingredients 8
Servings 0


  • 3
    whites of extra-large eggs
  • 250
    castor sugar
  • pinch cream of tartar
  • 200
    Tennis biscuits, coarsely broken
  • 100
    nuts, such as pecan nuts, chopped
  • 500
    cream, chilled
  • 125
    icing sugar
  • whole green fig preserve


25 min
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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