Apricot Meringue Pie
- For the meringue
- 250 grams
- For the filling
- 500 grams
- 500 milliliters
- 200 grams
- 1 packet
- 8 sheets
- 3 tablespoons
- 2 tablespoons
- For the garnish
For the meringue, preheat the convection oven to 160°C (approximately 325°F) and line 3 circular baking sheets with parchment paper.
Whisk the egg whites with the sugar until the mixture forms glossy white peaks.
Pipe the meringue into 3 circles (22 cm in diameter) (approximately 9 inches) using a piping bag with a smooth tip. Bake for 20 minutes, remove from the oven and cool.
For the filling, soak the gelatin in water. Stir the quark until smooth and beat the cream with sugar and vanilla sugar until stiff. Drain the gelatin and place in a small pan while dripping wet. Heat to melt the gelatin, then stir in a small amount of the quark. Mix the quark and gelatin together and fold in the cream.
Cut the apricot flesh into small pieces and mix with the cream mixture. Layer the meringue circles with the cream, ending with a cream layer.
Mix the lemon juice, 1 teaspoon powdered sugar and the liqueur. Sprinkle the apricot slices over the top of the cake and glaze with the icing. Dust with powdered sugar, garnish with mint leaves and serve.