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Chocolate, Apricot And Walnut Meringues
Crunchy on the outside and chewy in the middle these nutty fruity tortes have a great depth of chocolatey flavour. They're perfect for a special occasion, dessert or afternoon tea. And theya're relatively low calorie too.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Course:
Afternoon Tea, Dessert, Snack
Cuisine:
Antipodean
Keyword:
apricots, chocolate, meringue, walnuts
Servings:
6
people
Calories:
220
kcal
Author:
Choclette @ Tin and Thyme
Equipment
6
10 cm (4 inch) loose-bottom tart tins (affiliate link)
rice paper (affiliate link)
Ingredients
80
g
dark chocolate
(I used pear & almond 57% )
80
g
semi-dried unsuphured apricots
70
g
walnuts
2
large egg whites
40
g
golden caster sugar
2
tsp
cocoa powder
Metric
-
US Customary
Instructions
Grease six 10 cm tart tins and line the bottoms with rice paper.
Roughly chop the chocolate, apricots and walnuts.
80 g dark chocolate,
80 g semi-dried unsuphured apricots,
70 g walnuts
Whisk the egg whites with electric beaters until you get soft peaks forming.
2 large egg whites
Add the sugar and whisk again until the whites are stiff and glossy.
40 g golden caster sugar
Sift in the cocoa and whisk again.
2 tsp cocoa powder
Fold in the chopped fruit, nuts and chocolate and divide the mixture between the six tart tins.
Bake in a preheated oven at 150℃ (130℃ fan, 300℉, Gas 2) for 45 minutes, then turn off the oven. Open the door slightly and leave inside to cool.
Remove from the tins and serve with the original rice paper on the bottoms.
Notes
Please note:
calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition
Calories:
220
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
21
mg
|
Potassium:
323
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
488
IU
|
Vitamin C:
1
mg
|
Calcium:
30
mg
|
Iron:
2
mg