Hazelnut meringue with roasted apricots
Prep
25 mins
Cook
1 hr
Servings
10
Difficulty
Medium
This is one of my favorite desserts to make because it looks absolutely stunning but honestly requires minimal effort. The beauty of meringue is that you can prepare it ahead of time, leaving you just 25 minutes of prep work before guests arrive. I love pairing crispy hazelnut meringue with soft roasted apricots, especially since apricots are packed with fiber and vitamin A, making this indulgence feel a little bit lighter. The combination of whipped cream and Greek yogurt keeps things rich yet refreshing, while the stem ginger adds a lovely warmth that complements the fruit beautifully. It's the kind of dessert that makes you look like you've spent hours in the kitchen when really you haven't.
Ella x
Ingredients
- 500 gramsapricots(apricots, halved)
- 3pieces stem ginger in syrup(pieces stem ginger in syrup, shredded, plus 2 tbsp syrup)
- 250 gramsgolden caster sugar(golden caster sugar, plus 2 tbsp extra)
- 5eggs(egg whites)
- 1 tspcornflour
- 1 tspwhite wine vinegar
- 100 gramsroasted chopped hazelnuts
- 300 mlsdouble cream(double cream, softly whipped)
- 200 gramsgreek yogurt
Detail level
Instructions
- 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.
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