This is my first attempt at meringue and I was so pleased with the result. Paulie bought me a jar of amaretto soaked apricots and that was back in March and I really wanted to use them in a special way and not just with ice cream. This worked a treat the meringue was crunchy on the outside and gooey in the center but also lovely and light. You get a lovely sweet light boozy apricot flavour with a fresh and uplifting cream. What else can I say, who doesn’t love all of these ingredients together in a mouthful. Recipe adapted from Kate Matharu.
For the meringue:
- 4 egg whites
- 200g golden caster sugar
- 1tsp vanilla extract
- 1tsp white wine vinegar
- 1tsp cornflour, sifted
- icing sugar for dusting
For the filling:
- 1 Jar of alcohol soaked apricots or 8 fresh, both pulsed
- 200ml double cream, whipped
- Preheat oven to 180 degrees (fan). Add egg whites to bowl of a food mixer and whisk until mixture forms soft peaks. Slowly tip in caster sugar (I added a 1/4 cup at a time) and continue whisking to thick, glossy, stiff peaks. Fold in vanilla extract, vinegar and cornflour until combined.
- Spread mixture evenly in a non-stick silicone baking tin (or a lined baking tray) and put in oven for 10 mins. Reduce temperature to 150 degrees and cook for a further 10 mins. Remove from oven and put to one side to cool for about 5 mins.
- Lay a sheet of parchment paper on worktop and dust with icing sugar. Turn meringue out onto it, leave for a few mins, then press out the meringue or peel away paper if used. Starting from long side, carefully roll meringue, using paper to help you (don’t worry if meringue cracks a little). When ready to serve, slowly unroll and spread with apricots then a layer of whipped cream. Re-roll, transfer to a serving platter and dust with icing sugar to serve.