- 2 ounces [60 g] dates, stoned and finely chopped
- Grated rind of 1/2 an orange
- 2 teaspoons [10 mL] finely chopped mixed citrus fruit rinds
- 2 tablespoons [30 mL] finely chopped pecans
- 1 tablespoon [15 mL] orange juice
- 2 teaspoons [10 mL] orange liquor
- 1 egg white
- 2 tablespoons [30 g] sugar
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- Into a small casserole, cook together chopped dates, grated orange rind, finely chopped mixed citrus fruit peels and pecans, orange juice and orange liquor.
- Cook for 2 minutes over low heat, until mixture is hot and dates slightly softened.
- Remove from heat; leave to cool until easy to handle.
- Shape mixture into 12 balls.
- Leave balls to dry for 2 hours.
- Preheat oven to 350°F [180°C].
- Grease a baking sheet.
- Into a small bowl, beat egg white until soft peaks form.
- Beat in sugar, until stiff peaks form.
- Using a toothpick for each, dip in meringue balls, one at a time, until well coated.
- Arrange balls onto prepared baking sheet.
- Remove toothpicks, with the help of another toothpick as a lever.
- Bake stuffed meringues into preheated oven for 25 minutes, until golden and firm to the touch.
- Transfer meringues onto a wire rack; leave to cool completely.
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