Clementine Day’s Pistachio & Chocolate Meringue with Roasted Apricots
Clementine Day from Some Things I Like to Cook shares her pistachio and chocolate meringue with roasted apricots recipe – and it’s absolutely delicious!
Words & Photography: Clementine Day
Clementine Day’s pistachio and chocolate meringue with roasted apricots. Tablecloth, napkins, spoons and green cup from Kip & Co. Photo: Clementine Day
‘You’ve basically got yourself a tiny pavlova,’ says Clementine Day. Tablecloth, napkin and spoon from Kip & Co. Photo: Clementine Day
I’m very partial to any dessert that involves egg whites and sugar. Meringues were one of my favourite treats as a kid. Most good country bakeries would have a myriad of different animal-shaped meringues, in varying colours and almost always with smarties for eyes.
In a science activity in primary school we made chocolate chip meringues and learned about the science behind it, most of which I have completely forgotten, but I do remember absolutely loving the chocolate addition to the meringue.
These meringues have delicious chunks of dark chocolate and pistachios folded throughout, the dark bitterness of the dark chocolate and the nutty saltiness of the pistachios really help to balance out the sweet meringue. Topped with these roasted apricots and some good double cream, you’ve basically got yourself a tiny pavlova – what could be better?
Self-taught home cook and author of Some Things I Like To Cook, Clementine Day. Photo: Jessie Webb
Clementine Day’s pistachio and chocolate meringue with roasted apricots, in the making. Tablecloth, napkins, spoons and green cup from Kip & Co. Photo: Clementine Day
“These meringues have delicious chunks of dark chocolate and pistachios folded throughout, the dark bitterness of the dark chocolate and the nutty saltiness of the pistachios really help to balance out the sweet meringue.”
Clementine Day’s pistachio and chocolate meringue with roasted apricots. Tablecloth, napkins, spoons and green cup from Kip & Co. Photo: Clementine Day
PISTACHIO & CHOCOLATE MERINGUE WITH ROASTED APRICOTS
Serves: 6 - 8
Preparation time: 45 minutes
Cooking time: 90 minutes
Waiting time: 4 - 6 hours
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
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.