Meringue Cookies with Almonds and Dried Fruit
Crunchy on the outside and soft in the middle - perfect meringue cookies with almonds and dried figs and apricots.
Ingredients
- 2 egg whites
- 150 g icing sugar
- 40 g dried figs thinly chopped
- 40 g dried apricots thinly chopped
- 80 g skinless almonds chopped
Instructions
- Cover a big baking tray with parchment or silicone paper.
- Beat the egg whites with electric whisker till stiff; add 1 tablespoon of the icing sugar and beat for 20 seconds, repeat until you have used all the sugar.
- Stir in the chopped figs, apricots and almonds.
- Using 2 teaspoons form small macaroons: take a portion of the meringue with one teaspoon and with the help of the other push it off onto a baking tray).
- Dry the macaroons for 45 minutes in room temperature.
- Heat an oven to 150C (130C for fan ovens) and place the tray there.
- Bake the macaroons for 40-45 mins.
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