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Recipe

Orange-scented tamarillo and walnut meringue slice

This deliciously sweet orange-scented tamarillo and walnut meringue slice is baked until lightly browned and crisp and is perfect for afternoon tea - you won't be disappointed!

By Nici Wickes
  • 55 mins cooking
  • Serves 16
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Ingredients

  • 6-8 large tamarillos, halved and flesh scooped out
  • 1/4 cup sugar
  • zest from 1 orange
  • 120 gram butter, softened
  • 1/3 cup caster sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla essence
  • 1 1/2 cup gluten-free flour, sifted
  • 1/2 cup walnut meal
  • 1 teaspoon baking powder
  • 1/2 cup caster sugar
  • 1/2 cup desiccated coconut

Method

  • 1
    Make a quick tamarillo jam by simmering the fruit and sugar for 15-20 minutes until it has thickened slightly. Add the orange zest and cool.
  • 2
    Preheat oven to 180oC. Lightly grease and line a sandwich tin.
  • 3
    Beat the butter and sugar until light and creamy, then add the egg yolks and vanilla, beating until combined. Fold in the flour, walnuts and baking powder, stirring until it startsto come together. Tumble the mixture (it will be clumpy crumbs) into the tin and press out evenly. Chill for 10 minutes.
  • 4
    Spread the tamarillo jam evenly over the chilled base.
  • 5
    Beat the egg whites until foamy, then gradually add the second measure of sugar, beating until the sugar is dissolved, the mixture is glossy and soft peaks form. Fold in the coconut. Spread the meringue mixture over the jam.
  • 6
    Bake for 30-35 minutes or until the meringue is light brown and crisped.
  • 7
    Cool on a wire rack before cutting into squares.

Notes

  • To avoid spikes in blood sugar levels, consume protein along with sugar as this tempers the absorption of glucose into the blood stream. The walnuts and eggs in this recipe have this "sobering effect" on the sugar content. - To make walnut meal, either crush walnuts or walnut pieces (or use a food processor) until they resemble fine crumbs.

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