|sliced almonds, preferably unblanched|
|pitted dates, about 36|
|pure vanilla extract||.||.|
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.
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 vanilla and the almond and date mixture to the meringue and beat on low speed just until incorporated.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.