These biscuits have a nice caramel meringue finish. They are extremely easy to make and although the original recipe used raw peanuts, other nuts can be substituted. I used macadamia and almonds. The inspiration came from David Tanis's 'heart of the artichoke'. I have adapted the recipe for the TMX.
Set oven to 160 o C FF
2 cups of nuts, I used 1 cup of macadamias and 1 cup of flaked almonds. Walnuts would be good.
1/2 cup of sesame seeds
1 cup of brown sugar
1/2 teaspoon salt
2 egg whites.
Do
Beat egg whites in TMX until soft peaks form. Set aside in large bowl'
Zap macadamias to pea sized pieces. Not paste.
Add all ingredients to egg whites and gently fold in.
Spread to 1 cm deep in a lined oven baking dish.
Bake for 20 mins. and until toasty brown.
Turn out on to a wire rack , cool for 5 mins, peel off baking paper and if base is sticky, place back in oven for 10 mins.
Allow to cool before cutting into squares
COULD COAT THE BASE WITH MELTED CHOCOLATE, THIS WOULD PREVENT THE 'crumble'..
When cut , some crumbs were created and I kept these to form a crumble on some stewed apple.
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