This week’s an easy one, date meringues for Passover. Fragrant, delicate, and so very sweet. Let me explain.
Even though I reduced the sugar by half, I really shouldn’t have added any sugar at all…these meringues are too sweet for my palate! Granted, Australian confections don’t tend to be as sweet as their American counterparts but biting into these forced me to contort my face, in the most unattractive manner possible. You know, the face that says: I can feel a cavity forming right now and I can feel a headache coming on. Not a pretty sight. If I were braver, I would have taken a shot of myself grimacing. But no, this woman here is too proud and too easily embarrassed.
Complaint aside, these were really lovely in terms of flavour and texture. Nice and soft, slightly chewy, redolent of almonds and dates. The only change I made was to use whole, unpeeled almonds. They were very easily pulverised in the food processor. I actually prefer the fragrance from unpeeled almonds as they seem to have more of that elusive almond essence.
Easy recipe, takes less than an hour from start to finish. Just no sugar next time for me. I’m going to be taking these to my beautiful niece and nephews tonight. I’m sure they will appreciate them!
Weekend update: Everyone loved them, yay! These meringues have a most enticing and subtle scent but my teeth still refused to cooperate. They hurt at the mere mention of them. And I’ve got good teeth, in case you were wondering. 😉
See you soon, have a good one!