These little Nut Meringues are filled with dates and cream. They are good to serve at tea and a wonderful way to use up extra egg whites.
4 oz. chopped nuts
6 oz. Meringue Cuite, warm
4 oz. dates, stoned and chopped
8 fl. oz. double cream , stiffly whipped
Preheat the oven to very cool 250°F (Gas Mark 1/2, 130°C).
Line two large baking sheets with non-stick silicone paper. Set aside.
With a metal spoon, carefully fold the chopped nuts into the warm meringue cuite.
Drop tablespoonfuls of the meringue mixture on to the prepared baking sheets.
Place the baking sheets in the oven and bake the meringues for 1| hours or until they are crisp on the outside and slightly sticky on the inside. If the meringues begin to brown too much and too early, open the door of the oven and continue baking. Halfway through the baking time, reverse the baking sheets so that the one that was on the bottom is on top.
Remove the baking sheets from the, oven. Detach the meringues from the non-stick silicone paper and turn them upside-down.
Gently press the undersides with your index finger to make a hollow. Place them on the baking sheets and return to the oven and continue baking for another 30 minutes.
Remove the baking sheets from the oven and allow the meringues to cool for 5 minutes. Using a palette or a table knife, carefully transfer the meringues to a wire rack to cool completely.
Fold the dates into the whipped cream. When the meringues are cool, sandwich them together with the cream and date mixture and serve immediately.