Apricot Meringue with Walnuts

Name: Apricot Meringue with Walnuts
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 servings
Cuisine: French
Ingredients: ½ cup walnuts, pecans, blanched almonds, or hazelnuts; ½ cup walnuts, pecans, blanched almonds, or hazelnuts; ½ cup walnuts, pecans, blanched almonds, or hazelnuts; 1 teaspoon vanilla extract; 1 cup sugar, plus more to taste; 4 egg whites; ½ cup walnuts, pecans, blanched almonds, or hazelnuts; 2 cups dried apricots; Pinch of salt; 2 teaspoons cornstarch; 1 teaspoon white vinegar; Crème fraîche or sour cream, sweetened whipped cream, or vanilla ice cream for serving; Crème fraîche or sour cream, sweetened whipped cream, or vanilla ice cream for serving; 2 tablespoons fruity white wine, like Gewürztraminer, optional; 2 tablespoons fruity white wine, like Gewürztraminer, optional; Crème fraîche or sour cream, sweetened whipped cream, or vanilla ice cream for serving; Crème fraîche or sour cream, sweetened whipped cream, or vanilla ice cream for serving

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

There are many ways to serve this simple classic, but I like to pipe the meringue into a ring on a baking sheet, then fill the center with the puree and top it with a little sour cream. The result is a surprising, rather elegant winter dessert that’s not too heavy but certainly sweet enough and fun to eat.

Ingredients

½ cup walnuts, pecans, blanched almonds, or hazelnuts
4 egg whites
1

Europe
France
Dessert
Mediterranean
Winter
Gluten-free
Vegetarian

Method

Toast the nuts in a small dry skillet over medium heat, shaking the pan frequently until they color slightly, about 5 minutes. Chop finely or grind in a food processor (do not pulverize completely; you do not want a powder).
Preheat the oven to 300°F.