This billowy dessert is a good lesson in basic meringue making, which is much easier than you may think if this is your first attempt. The key is to beat in the sugar only after the egg whites are stiff, and to do so gradually while beating to keep the whites from deflating. Also, be sure to follow the instructions for leaving the meringue in the oven after baking, without opening the door, as any drafts could cause the meringue to collapse. Here, the baked meringue is topped with a delicious icing and sprinkled with toasted nuts.
- Preheat oven to 180 degrees Celsius.
- Molotof Preparation:
- Grease a bundt pan, but do not flour. Set aside.