Ingredients
- 100 grams macadamia nuts
- 150 grams golden caster sugar
- 75 grams light muscovado sugar
- 4 large free-range egg whites
- 1/2 teaspoon white wine vinegar
- 1 teaspoon cornflour
- 400 milliliters double cream
- Icing sugar for dusting
- 1 jar pear halves in light syrup
- 2 tablespoons golden caster sugar
- 100 milliliters red wine
- 2 cinnamon sticks
- 6 cloves
Directions
Preheat the oven to 160°C.
Spread the macadamia nuts over a baking tray and toast in the oven for 10 minutes until golden.
Remove the nuts, set aside to cool, and then finely chop.
Reduce the oven temperature to 120°C.
Line two baking sheets with baking paper.
Draw a 20cm diameter circle on each sheet with a pencil.
Combine the sugars in a mixing bowl.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Gradually whisk in the sugars in three stages to form a meringue, being careful not to over-whisk.
Briefly whisk in the vinegar and cornflour, then gently fold in ¾ of the toasted chopped nuts.
Divide the mixture evenly between the baking sheets, spreading it within the marked circles.
Sprinkle one meringue with the remaining nuts.
Bake for 1 hour, then switch off the oven.
Leave the meringues to cool completely with the oven door slightly ajar.
Drain the pears and cut them into thick slices.
Place the pears in a large saucepan with 2 tablespoons of sugar, pour over 100ml of red wine and the spices, and bring to a very gentle simmer.
Cover and simmer for 15 minutes.
Set aside to cool before removing the pears.
Whip the cream to soft peaks.
Place one meringue on a serving plate, spread with the cream, and top with the pears.
Finally, top with the remaining meringue and dust with a little icing sugar.
Serve cut into wedges.
Frequently Asked Questions
How should I properly store the Spiced Pear & Macadamia Meringue Cake to keep the meringue crisp?
Because this cake features a delicate meringue base, it's best stored in an airtight container at room temperature for up to two days. Avoid refrigerating, as the moisture can cause the meringue to weep and soften. For the best texture, assemble and top the cake just before serving.
Can I substitute the macadamia nuts in this meringue cake recipe with another type of nut?
Yes, you can substitute the macadamia nuts, but consider their flavor profile; toasted pecans or slivered almonds make excellent alternatives. Ensure you toast them at 160°C for about 10 minutes, just as you would the macadamias, to achieve the necessary depth of flavor.
What is the best way to ensure my meringue achieves a stable, glossy texture for this cake?
The key to a stable meringue is ensuring your egg whites are at room temperature and whipping them with the golden caster sugar and muscovado sugar until stiff, glossy peaks form. Adding the 1/2 teaspoon of white wine vinegar and 1 teaspoon of cornflour near the end of the whipping process will help stabilize the structure during the 1 hour 25 minute bake time.
