The Kitchen Diva
Dark Chocolate, Hazelnut and Date Meringue Biscuits
Kate Flower 27 November, 2009 - 4:52 PM
(Photos & Styling: Camille Smetana)
Sweet on Robbie Williams
It seems Robbie Williams is making quite an impact on his latest Australian visit. Due to his self confessed love of Australia our own Hamish and Andy tried to assist him with a citizenship application which may have been rejected on the grounds of herpes in the bottom??? Read more here
Last night Robbie attended and sang his new single Bodies, at the 2009 Aria Awards where he had some of our female celebs swooning. Ricki-Lee was quoted as saying that if she met him, "I'll be like 'oh my god I'm so sorry, let me get that for you' and I'll take his shirt off and then who knows what will happen!"
Great to have the bad boy of entertainment in town and great to see him mix it up with the best of our Australian musical talent. I just hope he does not bump into Ricki-Lee for his sake.
Robbie if you want to hook up with something really sweet, try my Brown Sugar Meringues with hazelnuts, dark chocolate and dates. I would offer my own services but I am otherwise occupied with a husband, two kids and one on the way. Probably not the most exciting prospect for a man in your position!
Cheers Kate
Dark Chocolate, Hazelnut and Date Meringue Biscuits. (Makes approx 30)
Ingredients
2 egg whites
100g brown sugar
½ tsp cornflour
1 tsp vanilla extract
80g dark chocolate
80g dates chopped
80g roasted hazelnuts, skins removed
Icing sugar to dust
Method
Preheat oven to 120C (do not use fan forced). Place the dates, chocolate and hazelnuts into a food processor and process to large crumbs. Using an electric mixer, whisk egg whites until soft peaks form. Add 1 tbsp sugar and whisk until sugar dissolves (3 mins). Add remaining sugar a little at a time until all sugar is incorporated and the mixture is glossy. Add cornflour and vanilla and beat until combined. Gently stir in the date, nut, chocolate crumbs. Spoon the mix onto lined trays making each biscuit about 5cm wide. Bake for 45 minutes or until dry and crisp. Allow to cool then dust with icing sugar when serving. These biccies will store in an airtight container for up to three days. A great, simple, Chrissy treat!
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