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