Apricot Meringue Pie

Apricot Meringue Pie
1 hr 20 min.


for 12 pieces (1 cake with 22 cm)
For the meringue
6 Egg whites
250 grams Sugar
For the filling
500 grams Quark
500 milliliters Whipping cream
200 grams Sugar
1 packet Vanilla sugar
8 sheets clear Gelatin
3 tablespoons Apricot liqueur
2 large Apricots
2 tablespoons Lemon juice
Powdered sugar
For the garnish
Powdered sugar
Mint leaf
1 Apricot (strips)
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Preparation steps

Step 1/6

For the meringue, preheat the convection oven to 160°C (approximately 325°F) and line 3 circular baking sheets with parchment paper.

Step 2/6

Whisk the egg whites with the sugar until the mixture forms glossy white peaks.

Step 3/6

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.

Step 4/6

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. 

Step 5/6

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.

Step 6/6

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.