Pecan and date nougatina with honey

April 24, 2014 (Last Updated: January 11, 2019)
Pecan and date nougatina with honey recipe

Pecan and date nougatina with honey is a divinely decadent dessert. The sweet and creamy filling is amazing with a slight crunch of meringue. This is a unique dessert that’s full of flavour and lovely to look at.

Recipe by Andria Neophytou

Pecan and date nougatina with honey

Serves: 12
Cooking Time: 2 hrs 10 mins

Ingredients

  • Meringue

  • 8 egg whites, at room temperature
  • 430g castor sugar
  • 200g dates, pitted
  • 125g Boudoir biscuits
  • 200g pecan nuts, chopped and lightly roasted
  • 5ml (1 tsp) baking powder
  • Filling

  • 250g whipping cream
  • 100g dates, pitted
  • 50g pecan nuts, chopped and lightly roasted
  • icing sugar, to serve
  • 75ml honey, to serve

Instructions

1

For the meringues, preheat the oven to 130°C. Line 2 baking trays with baking paper.

2

Use electric beaters to beat the egg whites in a clean, dry bowl until firm peaks form. Slowly add the castor sugar, beating constantly until the sugar dissolves and the mixture is thick and glossy.

3

Chop the 200g dates, biscuits and 200g pecan nuts into small pieces and sprinkle with baking powder. Fold into the egg and sugar mixture, using a large metal spoon to create a swirled effect. Divide the mixture into miniature rectangles 3 x 8cm in size, spreading the meringue out evenly with a palette knife.

4

Reduce the oven temperature from 130°C to 110°C and bake in the preheated oven for 1 hour. Leave the meringues in the oven with the door closed to cool completely.

5

For the filling, beat the cream until firm using electric beaters.

6

Place the meringue nougatinas on a serving plate, and layer with cream, dates and nuts. Place the next layer of nougatina on top. Dust with icing sugar and drizzle with honey.

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