A little like Italian torrone or florentines, this confection is the perfect finish to a heavy Passover meal. It is made with a nut meringue and includes dried fruit – perfect year-round. If you are using candied orange peel, add a little grated fresh orange rind and chopped candied ginger, too. The meringue can shatter; I use the crumbs to top ice cream.
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4 egg whites
1/2 tsp salt
1 cup granulated sugar
1 tsp lime juice
1 1/2cups sliced almonds
3/4 cup chopped dried apricots or candied orange peel
1 tsp grated lime zest
6 oz (180 g) chopped dark chocolate, melted
Preheat oven to 325 F. Place parchment paper on the base of a 9-by-13-inch cookie sheet. Beat egg whites until they are frothy. Beat in salt then gradually beat in sugar until thick and glossy, three to five minutes. Beat in lime juice. Fold in nuts, apricots and lime zest. The meringue will deflate a bit.
Spread meringue evenly over parchment paper. Bake for 25 to 35 minutes or until the meringue is light golden and firm. Cool in pan for five minutes. Run a sharp knife around the outside of the pan to release the edges. Invert meringue onto a rack and peel off parchment.
Melt chocolate and spread over the base of the meringue. Drag the tines of a fork across the chocolate to create a design, if desired. Cool until chocolate is firm. Cut into wedges or squares with a serrated edge knife.