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I've been trying to adapt myself to my newest job as a pastry chef, which means playing with Australian cuisine. Australia has more than a couple national desserts, and I find myself making pavlova almost daily now.
Anzac biscuits are another classic treat of Australia and New Zealand. According to most of the pictures I found of them, they seemed like they should be thick, crunchy cookies. But when I took mine out of the oven, I saw that they'd spread into large, slightly chewy yet crisp tuile-like cookies.
Luckily, I had a back up plan. Some leftover pineapple and egg whites quickly became something I'd been wanting to try making for quite a while—spoom. Spoom is a British term for sorbet lightened with meringue. It comes out with an almost snowy, fluffy consistency, and is a great vehicle for fruits with higher water content (think citrus or melon).
I put the two foreign treats together for a happy, crunchy little ice cream sandwich. It's not something I'll be putting on a menu anytime soon, but it makes a relatively healthy at-home treat.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.
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