Clementine Day’s Pistachio & Chocolate Meringue with Roasted Apricots

In case you're in need of another dessert recipe to add to the list, the talented Clementine Day shares with us her Pistachio & Chocolate Meringue with Roasted Apricots Recipe. 

 

PISTACHIO & CHOCOLATE MERINGUE WITH ROASTED APRICOTS

Serves: 6 - 8

Preparation time: 45 minutes

Cooking time: 90 minutes

Waiting time: 4 - 6 hours

 

Featured: Rose staples linen table cloth, Black & White Gingham Napkins, Pink Marble Cutlery and Puglia Enamelware

 

 

INGREDIENTS

Pistachio & chocolate meringues:

4 egg whites, room temperature 240g caster sugar

Pinch of salt

80g finely chopped pistachios

100g dark chocolate, chopped into small shards

Roast apricots:

8 -10 apricots, halved 80g brown sugar

Juice and peel of 1 lemon

2 teaspoons cinnamon

To serve:

300ml double cream

 

 

Shop featured products

 

 

METHOD

Firstly, we’ll start with the apricots. Preheat oven to 180 C.

Line a medium sized baking dish with baking paper and add your halved apricots, brown sugar, lemon juice, peel (using a peeler to peel strips of the peel is perfect) and cinnamon, toss it all around and then pop it in the oven for 20-30 minutes or until soft but still holding shape. Remove from oven and set aside.

Drop oven temperature to 100 C.

Next, in a stand mixer, beat your egg whites and salt on half speed until soft peaks form. Slowly add your sugar, about one tablespoon at a time until thick and shiny, approximately 20-25 minutes. If you test a small amount by rubbing it between your fingers, you should feel no graininess at all. If you can still feel grains of sugar, keep beating.

Remove the bowl from your stand mixer and add your pistachios and chocolate and fold these through very gently. Reserve about 1 tablespoon of the chopped pistachios to scatter over the meringues.

Now add heaped spoonful’s to your prepared baking tray. You should get about 8 large meringues from this recipe. Scatter the remaining chopped pistachios over the top.

Place into the oven and cook for 90 minutes. After the 90 minutes is up, turn the oven off but do not remove the meringues from the oven and do not open the door. Leave them inside until the oven cools, 4-6 hours or overnight is fine too if making the day before.

To serve dollop a good serving of double cream over your meringues and plonk some roast apricots on top. Don’t forget to drizzle some of the lovely syrup from the apricots over the top too, you won’t regret it.

 

 

Shop featured products 

 

 Read other recipes on the Kip&Co blog.