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Based on an Australian recipe, this is basically a meringue with chopped fruit and nuts folded in. You can make it into a pavlova-style cake with a layer of cream and fresh figs, which go well with the dried fruit inside, or make small, macaroon-style cakes to put on the table with cheese and coffee after a big dinner.

Serves 6–8

4 egg whites

270g/9oz golden icing sugar, sifted

90g/3oz dried apricots

90g/3oz dates

90g/3oz pecan nuts or green pistachios

Preheat the oven to 150°C/300°F/Gas Mark 2 and line 2 baking sheets with baking parchment.

Put the egg whites and icing sugar in a large bowl and beat with an electric whisk until stiff peaks of white foam are formed. This will take about 9 minutes, so a tabletop food mixer is best, although you can use a handheld mixer.

Chop the dried fruit and nuts finely in a food processor, but do not allow them to become a paste. Fold them into the meringue. Drop dessert-spoonfuls of the mixture on to the baking parchment, 5cm/2 inches apart. You should fit approximately 9 on each sheet. Bake for 30 minutes, until very pale brown and slightly cracked. Allow the meringues to cool on the trays, then lift them off the baking parchment.