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    Hazelnut meringue with roasted apricots

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    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


    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

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


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