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Apricot squares with coconut foam – light, fluffy and fruity like from a pastry shop

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Apricot squares with coconut foam – light, fluffy and fruity like from a pastry shop recept

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  • Easy to prepare
  • 10 portions
  • 100 minutes
Jan, 18. 12. 2025

Recipe for apricot squares from a 30×40 cm baking tray: buttery dough, apricots from compote and airy coconut foam. Clear ingredients, step-by-step instructions, total time and number of servings.

Looking for a refreshing dessert without heavy whipped cream? These apricot squares rely on a delicate buttery dough, juicy apricots and a light coconut foam made from egg whites. Thanks to the fruit they aren’t overly sweet and cut nicely into neat slices – ideal with afternoon coffee or for family gatherings.

For 10 portions

Ingredients

Dough:

Coconut foam:

Preparation procedure

  • Preparing the pan and oven Preheat the oven to 180 °C. Line the baking tray with parchment paper (you can lightly grease and dust with flour).
  • Buttery dough Cream the butter with the powdered sugar until light and fluffy. Beat in the 6 egg yolks and the vanilla. Stir in the lemon zest. Mix the flour with the baking powder, add it alternately with the milk to the butter mixture and mix until smooth batter.
  • First baking with fruit Spread the batter on the tray and evenly arrange the drained apricots on top (cut side up). Bake for about 20 minutes at 180 °C, until the surface firms.
  • Coconut foam Whip the egg whites with a pinch of salt to soft peaks. Gradually beat in the powdered sugar until you have a firm, glossy meringue. Gently fold in the coconut with a spatula.
  • Second baking Reduce the temperature to 150 °C. Spread the coconut foam over the pre-baked base and return to the oven for 10–15 minutes, until the top turns golden. Let cool completely on a wire rack and then cut into squares.

Tip: Let the apricots drain really well – the batter will stay fluffy and won’t get soggy. A great alternative is with peaches or cherries.

Total preparation time

  • Preparation: 20 minutes

  • Baking: 30–35 minutes (2 phases)

  • Cooling: 45–60 minutes

  • Total: approx 1 hour 40–55 minutes

Number of servings

20–24 squares (depending on cut size)

Conclusion

Apricot squares with coconut foam are a dessert you’ll easily fall in love with: light batter, juicy fruit and a soft, delicately baked meringue with coconut. They taste great the next day too – just store them in a box in a cool place. If you like variations, try adding a few almond slices to the foam for extra crunch.

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