Hazelnut Meringue & Apricot Cream

Although I  have been using this recipe for many years I just cannot remember where I got it from.

I make the meringue in a nest shape and fill it with apricot cream when I have many people to eat it in one sitting.

Otherwise I make little meringues with 1 tablespoon of mixture on baking sheets.  These can be stored for ages and served with the apricot cream in individual dishes when required.


  • 4 Egg whites
  • 200g caster sugar
  • 75-100g chopped roasted hazelnuts
  • *
  • 1 tin of apricots in syrup
  • Around 200g of yoghurt cheese
  • Around 2-3 tablespoons of icing sugar


  • Use the loose base of a baking tin 25cm in diameter.
  • Lightly grease the circle.
  • Cut a 25cm circle of greaseproof and stick it on the metal circle.
  • Place the circle on a large baking tray – one without sides is best.
  • Pre-heat the oven to GM1 – 140°C.
  • Whisk the egg whites until stiff.
  • Add the sugar and whisk again till stiff.
  • Fold in the chopped roasted hazelnuts.
  • Using up to ½ of the mixture cover the circle on the tin.
  • Using the rest of the meringue put spoonfuls around the edge.
  • Bake for 50 minutes.
  • Turn off the oven and leave the meringue inside for 20 minutes.
  • Take out and leave to cool completely before filling.
  • *
  • Drain the apricots from the syrup
  • Purée the apricots – a stick blender is good for this.
  • Mix the apricot purée with the yoghurt cheese and some of the icing sugar.
  • Adjust the sweetness with icing sugar – you do not want it too sweet.
  • *
  • Put the meringue nest onto a serving plate or stand.
  • Pile the apricot cream into the centre of the nest.



Coffee set – Elizabethan – Lace – 1966 – 1982


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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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