Recipe

Ginger, ricotta and almond meringues

Oct 31, 2011 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 18 Item
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Ingredients

Ginger, ricotta and almond meringues
  • 3 egg whites
  • 3/4 cup (165g) caster sugar
  • 2 tablespoon ground almonds
  • 1 tablespoon flaked almonds, chopped
  • 1 1/4 cup (250g) low-fat ricotta
  • 1 tablespoon honey
  • 1 tablespoon finely chopped glacé ginger

Method

Ginger, ricotta and almond meringues
  • 1
    Preheat oven to 140°C. Line two baking trays with baking paper.
  • 2
    Using an electric beater, beat egg whites until firm. Add sugar, one tablespoon at a time, beating well between each addition, until mixture is thick and shiny. Fold in ground almonds.
  • 3
    Pipe or spoon 4cm-wide rounds of meringue mixture onto prepared trays. Scatter flaked almonds over meringues.
  • 4
    Bake for 30 minutes. Turn off oven and allow to cool completely in oven.
  • 5
    Meanwhile, combine ricotta, honey and ginger and mix until combined. Sandwich meringues together with ricotta mixture and serve.

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