Wonderful when served with Coffee & Tea or serve it with ice cream dessert.
4 egg whites
A pinch of cream of Tartar
¾ cup of caster sugar
1 Vanilla pod split & seeds scraped or use 1 tsp of Equagold Pure Vanilla Extract
½ cup flour 1 tbsp
1 cup of shelled Pistachio nuts
Approximately 1 cup of chopped dried Figs
Beat the egg whites and cream of Tartar until stiff. Gradually add the caster sugar. Add the seeds from the Vanilla pod or the Extract if you are using that. Fold in the flour followed by the nuts and figs. Pour the mixture into non-stick mini loaf tins which have been greased. Bake at 160°C for 35 to 45 minutes until golden brown. Remove from the tins and cool on a cake rack. Slice into thin slices and place on cake racks and bake a second time at 140°C for 20 to 30 minutes until a light golden colour and dried out. Turn off the oven and cool in the oven with the door slightly open to dry completely.