Apricot, Stem Ginger & Pistachio Meringues
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Crisp on the outside, chewy in the middle and topped with a tangy vanilla cream, softly sweet apricots and toasted pistachios, these meringues make for the perfect summer dessert.
  • 8 ripe apricots, halved and de-stoned
  • 3 knobs of stem ginger, finely sliced, plus 3 tbsp syrup
  • 3 large free range egg whites
  • 125g golden caster sugar
  • 50g icing sugar
  • 200ml double cream
  • 1 tsp vanilla extract
  • 100g Greek yoghurt
  • 75g pistachios, toasted and roughly chopped
  • 60g shelled pistachios, roughly chopped
  1. Preheat the oven to 200 degrees C. Line a baking tray with parchment paper. Toss together the apricots, stem ginger and syrup and roast on your prepared baking sheet for 15 minutes, or until soft but still holding their shape. Set aside to cool completely.
  2. Lower the oven temperature to 120 degrees C/100 C fan. Line two large baking trays with parchment paper.
  3. Whisk the egg whites in the bowl of a stand mixer until soft peaks form. With the whisk still running, slowly add the caster sugar, 50g at a time, and continue to whisk until smooth, thick and glossy. Sift the icing sugar over the meringue mixture and fold in. Spoon or pipe eight large meringue nests onto the prepared baking sheets and bake for 1 and ½ hours until crisp on the outside. Turn the oven off and leave the meringues inside to cool completely.
  4. When ready to serve, whip the cream and vanilla extract until soft peaks form. Fold in the Greek yoghurt then divide the cream between your meringues. Top each meringue with two apricot halves and a sprinkle of pistachios. Serve immediately.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/08/31/apricot-stem-ginger-pistachio-meringues/