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.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
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).
Step 2
Preheat the oven to 300°F. 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. 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. Bake until firm and lightly browned, about 45 minutes.
Step 3
Meanwhile, poach the apricots in water barely to cover, along with the wine if you’re using it, until very soft, 20 minutes or more, depending on how dry they were to begin with. Drain excess cooking liquid, reserving it. Puree the apricots in a blender with sugar to taste, adding enough of the cooking liquid to allow the machine to do its work.
Step 4
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.
