1 cup caster sugar
1 ½ tsp orange blossom water
500g apricots, halved, stone removed
3 leftover egg whites
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.