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Pistachio, Apricot and Chocolate Meringue Cakes

With Domenica Houlihan

Pistachio, Apricot and Chocolate Meringue Cakes

Cost: $13
Time: 15 mins prep, 30 mins cooking
Makes: 24 pieces

3 egg whites
1/4 cup caster sugar + 2 tablespoons extra for dusting the tins
125g pistachio nuts
125g dried apricots, chopped
125g good quality dark chocolate, roughly chopped

Preheat oven to 160C
Spray or grease a muffin tin and dust with caster sugar
Whisk egg whites to soft peak and gradually add in the caster sugar
Fold in pistachios, apricots and chocolate
Spoon the mixture into prepared tins and bake for 30 minutes
Allow to cool in tins before removing

*NB you can use walnuts, almond or pecans instead of pistachios, and replace the fruit with dates, prunes or figs.

Serve with whipped cream and chocolate ganache.

(Broadcast: 08 Mar 2012)