Dattelkonfekkt - Take 2. I made these again. Don't ask me why. They turned out better with some changes. However, I still can't pronounce the name or spell it correctly. I had to cut & paste each time I type this name. I cut & paste from my earlier post..lol!
The earlier ones I made with somewhat more moist dates. I figured maybe if I used drier dates would be better. I can't find pitted dates, so I used Chinese red dates. My husband bought 2 different types for me, the seedless & the ones with seed. So when the seedless ones didn't measure up to 250g, I topped up with the ones with seeds and had to remove the seeds.
When the food processor was churning the dates & almond mixture , I could hear loud crackling noises. Oh no!! There must be some seeds in the supposedly 'seedless' red dates!!! Pfft!!!?!? Too late to do anything now..except to grind it finer... Cannot trust fully next time when they say it is seedless! Actually I did try some and the ones I ate were seedless.
To keep the meringue stable in our humid climate, I heat up the sugar and egg white by bain-marie method, until all sugar disappeared.
I ran out of sugar and only used 180g instead of 200g.
Mix the date/almond mixture with meringue.
This time, I can feel the mixture is drier and not as wet as before.
Almost hard to pipe it out.
I had to use a lot of my strength to pipe out the very sticky batter onto the wafer disc.
Then I baked in very low oven at 100c for 2 hours like I would with meringue. This time they didn't collapse when out of the oven.
When cooled down, they turned hard and crispy.. a bit too hard. But the next day, the cookies became slightly softer and chewier inside - Perfect to me now. I like the texture and flavor. Maybe because I like red dates. Also red dates are not as sweet. I am quite addicted to these cookies now and keep eating them. They should be perfect except that there are some partially grinded seeds present and have to eat with caution in case I break my teeth.
It was long weekend, so I made our local dessert as well call Ondeh Ondeh. Made with sweet potatoes & glutinous rice flour, with Gula Melaka aka Palm sugar inside, coated with freshly grated coconut. When you bite into the chewy balls, the Gula Melaka oozes out. So yummy! Gluten free and vegan too. :D Actually come to think of it, a lot of our local desserts are gluten free.