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Hazelnut meringue with roasted apricots
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500g apricots, halved
3 pieces stem ginger in syrup, shredded, plus 2 tbsp syrup
250g golden caster sugar, plus 2 tbsp extra
5 egg whites
1 tsp cornflour
1 tsp white wine vinegar
100g pack roasted chopped hazelnuts
300ml double cream, softly whipped
200g Greek yogurt
1. Preheat the oven to 220˚C, gas mark 7. Toss the apricots, ginger, syrup and 2 tbsp sugar on a baking sheet. Roast for 15 minutes, until soft; set aside to cool.
2. Meanwhile, line a large, rimmed baking tray (about 25cm x 30cm) with baking parchment. Whisk the egg whites with a pinch of salt to stiff peaks, then gradually whisk in the 250g sugar. In a small bowl, stir together the cornflour and vinegar, then whisk in. Finally, fold in the nuts and spread out on the tray.
3. Lower the oven temperature to 180˚C, gas mark 4. Bake the meringue for 45 minutes, until set and golden; set aside to cool. Beat together the cream and yogurt, spoon over the meringue, then top with the apricots and any juices. SF
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.