Sort ingredients
QR Code
Pdf
Beat the egg whites with a mixer’s balloon whisk attachment until foamy. Add the cream of tartar and beat at high speed until stiff peaks form.
Start adding both sugars by a teaspoon, beating all the time; the resulting meringue should be very stiff and glossy. Mix in the cinnamon.
Fold in the dates and walnuts with a spatula.
Preheat the oven to 100C/200F/gas ¼. Line a large baking tray with parchment; you can stick the parchment to the tray with dots of meringue.
Dollop tablespoons of the mix on the parchment; run the back of a clean spoon around the meringues to tidy them up a bit.
Transfer to the oven and bake for 90 minutes until set but not coloured; take care when testing with your fingers as they will be very fragile even when fully baked. Leave them in the switched off, slightly ajar oven until cold.
Transfer the cold meringues gently to an airtight container.