Date almond meringue

Date almond meringue
Quantity Ingredient
2 Egg White
140 g Sugar
Salt
0,5 tsp Lemon juice
140 g Chopped almonds
140 g Dried dates

For date almond meringue use fresh eggs if possible. Separate the eggs. Beat the egg whites until stiff. Let the sugar trickle in. Season with a pinch of salt and lemon juice. Fold the chopped almonds into the stiff egg white. Pit the dates. Finely dice. Stir the dates into the egg mixture. Preheat the oven to 180° C. Place the date almond meringue as small heaps on a baking tray covered with baking paper. Leave some space between the date and almond meringue. Bake for 20 minutes on the middle shelf until light brown. Remove the date almond meringue with the paper from the baking tray. Leave to cool. Date Almond Meringue tastes best fresh. Then they are still a little crispy. The next day they are a little softer, but this does not affect the taste.

Servings: 25, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
76 kcal
11 g
1 g
3 g

(C)opyright by Marions Kochbuch