| 4 egg whites
1¼ cups caster sugar ½ cup dried apricots, diced |
½ cup whole blanched
almonds, quartered |
1¼ cups whipped cream
a few flaked almonds |
| 1. Draw two 20 cm (8-inch) circles
on baking paper placed on baking trays.
2. Whisk the egg whites until soft peaks form, then slowly mix in the sugar until mixture is firm. Fold in apricots and almonds. 3. Spoon the mixture over the two circles. Bake in a preheated oven at 140oC (275oF) for 50 minutes. Cool on wire racks. 4. Reserve a little of the cream. Sandwich the two meringue rounds together using the rest of the cream. Do this 2 hours before serving. 5. Using the reserved cream, pipe rosettes around the edge of the meringue and decorate with the flaked almonds. Makes 1 meringue. |