Rated 4.75 out of 5 based on 6 votes
- 4 x egg white
- 3/4 cups caster sugar
- 25 g amaretto biscuits, crushed to fine crumbs
- 185 x bright coloured dried apricots, diced
- 185 g bright coloured dried apricots, diced
- 1 1/2 cup cold water
- 1/2 cup sugar
- 1 tspn brandy
- 600 ml thickened cream, whipped
Beat egg whites until soft peaks form, gradually add sugar beat until dissolved. Fold in the biscuit crumbs gently, divide mixture into 4 equal parts, put each portion onto 18cm rounds of baking paper placed onto lightly greased, flat oven trays. Bake in very slow oven, 120c for 1 1/2 hours. Turn off heat, leave oven door ajar to cool completely.
Put dried apricots and sugar in a saucepan, bring to boil, lower heat. Simmer for 20 minutes or until apricots are tender. Cool, then puree till smooth, add brandy and fold in 1 cup of the whipped cream.
Place one layer of meringue on serving plate, spread with 1/3 of the creamed apricot. Repeat layers, finishing with meringue. Place in refrigerator until serving time for no more than one hour. Cover with whipped cream and decorate. Serve.
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This is the most fantastic & yummy recipe I have cooked for a long time.
This looks delicious!
Sensational! This one is definitely going into my recipe file.
What a gorgeous looking recipe!
fantastic for a special occasion I have in mind