SOME THINGS I LIKE TO COOK

Easy recipes, dining projects and food publications by Clementine Day.

View Cart
About
Recipes
Stockists
A Lot On My Plate
Contact
Instagram























ACKNOWLEDGEMENT TO COUNTRY


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
We pay our respects to Elders past, present and emerging.



︎Copyright Some Things I Like to Cook 2020


Poached Dried Apricot, Cardamom & Balsamic Meringue


I’m not sure what it is about me, but I always have leftover eggwhites. Given that I really don’t make anything that solely requires egg yolks, except for the VERY occasional custard, this doesn’t make a lot of sense to me but never the less, there is always a jar of egg whites in my fridge. Luckily for me they keep quite well, and even freeze quite well.

These little cardamom and balsamic vinegar meringues are so delicious and tangy with whipped cream and poached dried apricots. In summer, when stone fruit are in season, I would absolutely opt for roasted and fresh apricots, but in the middle of winter, you do what you gotta do. And doing this with dried apricot is better than you’d think.



Ingredients:

Meringues:

6 egg whites
1.5 cups of caster sugar
1/4 teaspoon of cream of tartar
1 1/2 teaspoons of balsamic vinegar
1/2 teaspoon of ground cardamom
1 teaspoon of good quality vanilla paste or seeds from 1 vanilla pod

Poached Dried Apricots:

1 1/2 cup water
1/3 cup of raw sugar
2 star anise
4 cloves
6 cardamom pods
rind of 1 lemon
2/3 cup of good dried apricots

To serve:

whipped cream





Method: 

Meringues:

Preheat oven to 120 C. 

Make sure your egg whites are at room temperature before whipping. In a stand mixer, whip on speed 8 or just below high until foamy, add your cream of tartar.

Continue whisking until soft peaks form, begin to add your sugar, 1 tablespoon at a time, until all added. Continue whisking until sugar is completely dissolved and you cannot feel any granules when rubbing a small amount of the mixture between your fingers.

Add your vanilla and cardamom and whisk until combined. The meringue will be very glossy at this point, and should have pulled away from the sides of the bowl a little.

Using a spatula, gentle fold the mixture while delicately streaming in the balsamic, you will get a light swirl. Leave it like this.

Using two spoons, scoop 1/2 cup spoonful’s and plop them off the spoon and onto a lined baking sheet. You may choose to smooth them off but I like them to be a little organic. Cook in the oven for 60 minutes, and then turn the oven off and leave a wooden spoon in the door of the oven to keep it ajar until it fully cools.


Poached Dried Apricots:

Add all of your ingredients to a saucepan and bring to a simmer. The apricots will absorb the water as they rehydrate and you may need to add more as you go. Keep an eye on it. You want them to start to get jammy, but not yet break down. Approximately 25 minutes, depending on your apricots. 

To serve, whip some cream and do not sweeten it. Top your meringue with cream and then a generous scoop of your apricots. I like to drizzle a little extra balsamic on top and eat with a few sprigs of mint. A damn good treat!