Apricot Meringue with Walnuts Recipe

Name: Apricot Meringue with Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnuts, pecans, blanched almonds, or hazelnuts; 4 egg whites; 1 cup sugar, plus more to taste; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 2 teaspoons cornstarch; Pinch of salt; 2 cups dried apricots; 2 tablespoons fruity white wine, like Gewurztraminer, optional; Creme fraiche or sour cream, sweetened whipped cream, or vanilla ice cream for serving

Servings: persons

1
Toast the nuts in a small dry skillet over medium heat, shaking the pan frequently until they color slightly, about 5 minutes.
2
Chop finely or grind in a food processor (do not pulverize completely; you do not want a powder).
3
Preheat the oven to 300F.
4
Beat the egg whites in a bowl or mixer until foamy; gradually add the sugar, vanilla, vinegar, cornstarch, and salt and beat until the whites hold quite stiff peaks.
5
Line a baking sheet with parchment paper (or use a non-stick sheet) and pipe with a pastry tube or spread the whites into a ring or other shape.
6
Bake until firm and lightly browned, about 45 minutes.
7
Meanwhile, poach the apricots in water barely to cover, along with the wine if youre using it, until very soft, 20 minutes or more, depending on how dry they were to begin with.
8
Drain excess cooking liquid, reserving it.
9
Puree the apricots in a blender with sugar to taste, adding enough of the cooking liquid to allow the machine to do its work.
10
When the meringue is done and has cooled slightly, pour the apricot puree into the middle of the ring or around the meringue, and serve, with the topping of your choice.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup walnuts, pecans, blanched almonds, or hazelnuts, 4 egg whites, 1 cup sugar, plus more to taste, 1 teaspoon vanilla extract, and more.

Yes, Apricot Meringue with Walnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Meringue with Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions