Date Nut Meringue

Preparation info

  • Difficulty


  • Makes

    25.4 ounces

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


sliced almonds, preferably unblanched 2Β½ cups 8.8 ounces 250 grams
pitted dates, about 36 2 cups 8.8 ounces 250 grams
3 large egg whites, at room temperature ΒΌ cup plus 2 tablespoons (89 ml) 3.2 ounces 90 grams
sugar 1 cup 7 ounces 200 grams
pure vanilla extract 1 teaspoon (5 ml) . .
50 mm/2 inch round back-oblaten (see Note; optional) 48 rounds . .


Chop the Almonds and the Dates

In a food processor, process the almonds until fine but not beginning to become pasty. Empty them into a medium bowl.

Process the dates until chopped and beginning to clump together. (Alternatively, use a knife that has been lightly coated with nonstick cooking spray.) Return the almonds to the food processor and process them together with the dates just until the dates are evenly dispersed and separate.

Beat the Egg Whites into a Meringue

In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites on medium-low speed until soft peaks form when the beater is raised. Raise the speed to medium-high and gradually beat in the sugar. Continue beating for 5 minutes. The meringue will be very glossy but will not hold a peak when the beater is raised.

Add the Almond and Date Mixture to the Meringue

Add the vanilla and the almond and date mixture to the meringue and beat on low speed just until incorporated.