Hazelnut meringue with roasted apricots

Name: Hazelnut meringue with roasted apricots
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 10
Ingredients: 500 g apricots, halved; 3 pieces stem ginger in syrup, shredded, plus 2 tbsp syrup; 250 g golden caster sugar, plus 2 tbsp extra; 5 egg whites; 1 tsp cornflour; 1 tsp white wine vinegar; 100 g roasted chopped hazelnuts; 300 ml double cream, softly whipped; 200 g Greek yogurt

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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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

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.
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.
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.

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