Apricot Meringue

Apricot Meringue

Apricot Meringue

Prep Time
15 Minutes
Cook Time
2 Hour
Nutty Apricot Meringue
  • 4 large egg whites

  • 225 gram (8 ounce) caster sugar

  • 25 gram (1 ounce) hazelnuts, finely chopped

  • 225 gram (8 ounce) fresh or tinned apricots, chopped

  • 300 millilitre (½ pint) double or whipping cream

  • 2 tablespoons brandy

  • ½ teaspoon Mixed Spice

  • 25 gram (1 ounce) whole toasted hazelnuts

  • 15 gram (½ ounce) plain chocolate grated

  • icing sugar to dust


  • 1 Preheat the oven to 150°C, 300°F, GasMark 2. In a clean bowl, whisk the egg whites until they are craggy. Gradually whisk in the caster sugar until the meringue is stiff and glossy. Fold in the chopped hazelnuts.
  • 2 Lay a sheet of baking parchment over a baking sheet and spread the meringue mixture in a circle, making sure that you leave lots of peaks on the surface of the meringue. Bake on the middle shelf for 1 hour or until golden and firm to the touch.
  • 3 Meanwhile, finely chop the apricots and soak in the brandy and Mixed Spice. Whip the cream until it just holds and fold in the apricot mixture. Spread over the cooked and cooled meringue. Top with whole hazelnuts, grated chocolate and dust with icing sugar to serve.