Hazelnut meringue with roasted apricots

Hazelnut meringue with roasted apricots

Sweet, crisp meringue topped with a creamy yogurt mixture and gingery roasted apricots.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves10
  • CourseDessert
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • Pluscooling

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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 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,739kJ/ 417kcals

Fat

25.4g

Saturated Fat

10.9g

Carbohydrates

42.1g

Sugars

41.3g

Fibre

1.6g

Protein

4.9g

Salt

0.2g

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Overall rating (4/5)

4 out of 5 stars1 rating