Apricot Meringue with Walnuts

Name: Apricot Meringue with Walnuts
Yield: makes 6 servings
Ingredients: 1/2 cup walnuts, pecans, blanched almonds, or hazelnuts; 4 egg whites; 1 cup sugar, plus more to taste; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 2 teaspoons cornstarch; Pinch of salt; 2 cups dried apricots; 2 tablespoons fruity white wine, like Gewürztraminer, optional; Crème fraîche or sour cream, sweetened whipped cream, or vanilla ice cream for serving

December 14, 2011

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 notes

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