zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Hazelnut meringue with roasted apricots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Hazelnut meringue with roasted apricots

    • Gluten Free
    • Preparation time: 25 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 25 minutes, plus cooling

    Serves: 10-12

    Ingredients

    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

    Method

    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

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary