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Hazelnut Meringue & Apricot Puree Torte

Hazelnut Meringue & Apricot Puree Torte

The Ingredients:


  • 3 large egg whites

  •  175g caster sugar

  • 75g toasted ground hazelnuts

  • 275ml double cream

  • Whole toasted hazelnuts to decorate


  • 150g dried apricots

  • Juice of 1 orange and 5cm strip of zest

  • 4 tablespoons water

  • 1 cinnamon stick

  • ½ teaspoon vanilla extract

How To Make:

  1. Line and grease 2 18cm loose bottom tins

  2. Preheat oven to 150 degrees

  3. Whisk egg whites in a large bowl to the stiff peak stage

  4. Once whisked, add sugar one tablespoon at a time

  5. With a metal spoon gently add the ground hazelnut and carefully fold through the meringue

  6. Divide the mixture between the tins spreading it out as evenly as possible

  7. Put tins in the middle of the oven and reduce the temperature to 140 degrees. Bake for 1 hour. Then turn off the heat and leave the meringues to cook in the oven or oven night.

  8. Place all the ingredients for the filling (reserving half the orange juice) in a small saucepan and simmer for about 30 minutes without a lid.

  9. Remove from the heat, take out the cinnamon stick and mash with a potato masher.

  10. Whip the cream.

To Assemble

Layer half the apricot puree over the first meringue followed by half the cream. Then the next meringue, apricot and cream. Sprinkle with toasted hazelnuts and serve!


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