Almond Meringue Cakes with Fruit Puree
I have a confession to make that I am completely obsessed with Meringues. There is a French market close by to where I work and there is great bakery that always inspires me so much to try out desserts at home. The Macaroons (Meringue based dessert) with Mango flavor in this bakery are to die for. Here is my attempt to make small cakes inspired by Meringues.
Almond Meal 150 gms
Baking Dates 175 gms
Egg whites 4
Salt 1/4th tsp
Pepper 1/8th tsp
Papaya 1/2 cup in small chucks
Mango 1/2 cup in small chunks
Sugar 2 Tbsp (optional)
Preheat oven to 320 degrees. Beat the egg whites in stand mixer with whisk attachment at high speed until firm peaks are formed. Add Salt and Pepper and give it another couple of whisks. Add Almond Meal and Baking Dates slowly, alternating between the two. Mix completely but do not overmix.
Line a cookie sheet with parchment paper and drop Meringues on it. Flatten the tops. These Meringues do not change the shape so they can be close to each other but not touching. Bake for about 28 to 30 minutes. Let it cool before adding the Fruit.
Blend Papaya, Mango and Sugar together and make a pulp. I used frozen fruit so it stayed stiff for the pictures.
Pour the Fruit puree over the Meringue cakes and serve immediately.
Meringue Cakes recipe inspired by Green Kitchen Stories.