Apricot Meringue Torte

  • Apricot Meringue Torte
  • Apricot Meringue Torte
  • Apricot Meringue Torte
Ranked: 202nd

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.

Filling Method.

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.

To Assemble

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.


    by John Hooper on 13/03/2013, 22:05
    John Hooper
  • This looks delicious!


    by Anne Trollip on 19/03/2013, 09:10
    Anne Trollip
  • Sensational! This one is definitely going into my recipe file.


    by Alison Kleyngeld on 19/03/2013, 10:40
    Alison Kleyngeld
  • What a gorgeous looking recipe!


    by Melissa Darr on 25/03/2013, 18:52
    Melissa Darr
  • fantastic for a special occasion I have in mind


    by Matt Hooper on 11/04/2013, 10:57
    Matt Hooper