Apricot Meringue Torte

By Dixie Elliott

Apricot Meringue Torte
Make use of any leftover eggs by cooking up this sensational dessert. Layers of hazelnut meringue are topped with whipped cream and apricots blended with orange blossom water to create a delicious puree.


Serves 8

1 cup caster sugar

1 ½ tsp orange blossom water

500g apricots, halved, stone removed

3 leftover egg whites

Pinch salt

Extra ¾ cup caster sugar

2 tsp cornflour

½ tsp white wine vinegar

¾ cup toasted hazelnuts, roughly chopped

300ml pure cream

1 Place caster sugar and 1 cup of water into a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 2 minutes.

2 Add orange blossom water and apricots. Cook for 3 minutes or until tender. Cool. Transfer to a food processor and process until a smooth puree forms. Transfer to a bowl, cover and refrigerate.

3 Preheat oven to 120°C. Draw 12 x 8cm circles on 2 sheets of baking paper and place onto baking trays. Place egg white and salt into a bowl. Beat with electric beater until soft peaks form. With motor running, slowly add sugar, 1 tbsp at a time, beating well after each addition. Beat until thick and glossy. Add cornflour and vinegar. Beat until just combined.

4 Add half the hazelnuts and gently fold into meringue. Spoon 1 heaped tbsp of meringue mixture onto each round and spread evenly. Sprinkle with remaining nuts. Bake for 1 hour or until firm to the touch. Turn oven off and allow meringue to cool in oven with door ajar.

5 Whip cream until stiff peaks form. Add apricot puree and swirl through cream. Place 4 meringues onto a serving plate. Spoon apricot cream onto meringues. Top with another layer of meringue and apricot cream mixture. Cover with last meringues. Serve.


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