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Apricot Meringue Gateaux

Made with discs of meringue and apricot flavoured cream this dessert is best eaten several hours after assembly as the cream and fruit softens the meringue making it much easier to serve. It can be made as individual serves using the following method or as two large discs forming one large gateau.


  • • 2 egg whites

  • • 100g caster sugar

  • for the apricot puree

  • • 1 400g can or equivalent quantity of home preserved apricots, pureed

  • • toasted sliced almonds to garnish


  • 1.

    Place egg whites in a large clean bowl. It is essential that all utensils are totally free of grease when whisking egg white or it won't fluff up. Whisk the egg whites till they form soft peaks, then whisk in the sugar one spoonful at a time. Whisk thoroughly after each addition till all sugar is added.

  • 2.

    Cover a baking sheet with non-stick baking paper and draw approximately 12 equal cookie sized circles - around 7cm diameter (I trace around the rim of a glass). Spoon the meringue into the circles to make 12 meringue discs.

  • 3.

    Place baking sheet in the oven, immediately reduce the temperature to 120° and cook for 50 minutes (if the discs begin to brown, reduce the heat further), turn the heat off and let them cool down in the oven. Ideally they should dry out completely. When cool fill with one of the following fillings.

  • 4.

    Spoon pureed apricots over half the discs, then add some whipped cream, place another disc on top, add a little puree and some more cream. Leave in the fridge for several hours before serving, top with toasted sliced almonds.

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