Apricot Nut Meringue Recipe
Ingredients
| Egg whites | 4 | |
| Sugar - 1 cup plus 2 tablespoons | ||
| Vanilla | 1 Teaspoon | |
| Malt vinegar | 1/2 Teaspoon | |
| Almonds | 1 Cup (16 tbs) | |
| Apricot halves in syrup - 1 can of 16 1/2 ounces, drained | ||
| Heavy cream - 1 1/4 cups, lightly whipped | ||
| Confectioners' sugar - to dust | ||
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
2) With wax paper, line the bases of two 8-inch cake pans.
MAKING
3) In a clean, dry bowl, beat the egg whites till they are stiff. Gradually beat in the sugar, 1 tablespoon at a time.
4) Add the vanilla and vinegar and beat well. Fold in the ground almonds with the help of a metal spoon.
5) With the meringue mixture, fill the prepared pans and level the surface with the help of a knife.
6) Bake in the preheated oven for about 30 to 40 minutes, till the batter is set and lightly browned.
7) Turn out the cakes and peel off the paper. Leave the cakes on a wire roasting rack to let them cool.
8) To prepare the filling, puree all but 2 apricot halves (to be put aside for garnish) or pass then through a strainer.
9) Add the apricot puree to half of the whipped cream and stir well.
10) Over 1 meringue cake, spread the apricot cream and top with the other cake.
11) Cover the surface, sift some confectioners-€™ sugar.
12) Into a pastry bag fitted with a star tip, put the remaining cream and pipe whirls of the cream around the edge of the meringue.
13) To garnish, cut each reserved apricot half into 4 and arrange on top of the cream. Chill till it is time to serve.
SERVING
14) Transfer the chilled cake to a serving plate and serve chilled. Makes a good dessert.
1) Preheat oven to temperature of 375 degrees.
2) With wax paper, line the bases of two 8-inch cake pans.
MAKING
3) In a clean, dry bowl, beat the egg whites till they are stiff. Gradually beat in the sugar, 1 tablespoon at a time.
4) Add the vanilla and vinegar and beat well. Fold in the ground almonds with the help of a metal spoon.
5) With the meringue mixture, fill the prepared pans and level the surface with the help of a knife.
6) Bake in the preheated oven for about 30 to 40 minutes, till the batter is set and lightly browned.
7) Turn out the cakes and peel off the paper. Leave the cakes on a wire roasting rack to let them cool.
8) To prepare the filling, puree all but 2 apricot halves (to be put aside for garnish) or pass then through a strainer.
9) Add the apricot puree to half of the whipped cream and stir well.
10) Over 1 meringue cake, spread the apricot cream and top with the other cake.
11) Cover the surface, sift some confectioners-€™ sugar.
12) Into a pastry bag fitted with a star tip, put the remaining cream and pipe whirls of the cream around the edge of the meringue.
13) To garnish, cut each reserved apricot half into 4 and arrange on top of the cream. Chill till it is time to serve.
SERVING
14) Transfer the chilled cake to a serving plate and serve chilled. Makes a good dessert.
Chef
