Apricot and Ginger Curd Meringues

Crunchy fresh ginger curd and apricot meringues. Nice twist to our famous meringues!

  • SERVES 4
  • PREP TIME 7:00
  • COOK TIME 0:15


• 200g dried apricots
• 2 eggs, plus 2 yolks
• 1/2 cup (110g) caster sugar
• 1 tbs finely grated ginger
• 80g unsalted butter, chopped
• Grated zest and juice of 1 lemon
• 125g mascarpone cheese
• 2 tbs icing sugar, sifted
• 4 meringues
• Finely chopped glace ginger, to serve


1. Step 1
Soak apricots in a bowl of water overnight.
2. Step 2
The next day, drain apricots, then place in a pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 12-15 minutes until apricots are very soft and plump. Drain, allow to cool, then puree in a blender until smooth.
3. Step 3
Whisk the eggs, yolks and sugar in a heatproof bowl until smooth. Whisk in the apricot puree, grated ginger, butter, lemon zest and juice. Place the bowl over a pan of simmering water (don't let the bowl touch the water). Whisk continuously for 12-15 minutes until thickened. Strain apricot curd, then pour into sterilised jars. Cool, then store in the fridge for up to 2 weeks.
4. Step 4
Stir mascarpone with icing sugar until smooth. Place the meringues on serving plates and break open. Fill each with 2 tbs curd and a dollop of the mascarpone, then serve garnished with glace ginger.