Almond meringues with raspberry cream

Ingredients for 10 meringues

150 g almonds
175 g fresh dates
4 egg whites
1 tsp vanilla powder (not sugar)
a little bit of salt and pepper
mango & raspberry cream (scroll down for recipe)
hazelnut butter (or almond butter)

Mango & raspberry cream
1 mango
1 cup frozen raspberries
5 tbsp almond oil (you can use any kind of mild oil, sunflower oil, walnut oil, rapeseed oil)
a little bit of cardamom, cinnamon, vanilla powder

Directions

1. Heat the oven to 320°F. Mix almonds, dates and spices in a blender or food processor. Beat egg whites stiff and add the date/almonds mix slowly. Line a baking sheet with parchment paper. Drop meringue mixture by two tablespoonfuls and firm it round and flat with the spoon. Bake it for 15 minutes, when it’s done it should be soft and golden.

2. If you rather want one big cake, spread out the meringue mixture in what shape you like and bake for 20 to 30 minutes.

3. Mix all ingredients in a blender until thick creme consistence and put it in the fridge for 30 minutes.

4. When the meringues are cold, spread with hazelnut butter and top it with the mango raspberry cream. Serve and enjoy!

November 21, 2011 18:46

Author greenkitchenstories.com/al...