Baked Apple Meringue
Baked Apple Meringue
This was one of my childhood favourite desserts from my mum. Her version has puréed apple which I think works best with a tarter English cooking apple. I roasted Gala apples with skin on to counter the sweeter flesh. If you can find more tart apples, I suggest using them as the meringue is clearly […]
Servings
8
Prep time
Cook time
Recipe
Vegaterian. Gluten Free
Ingredients
- 800g apples, cored & roughly chopped (peel first if you prefer)
- 150g unsalted butter
- ½ lemon, juiced & zested
- 4 egg whites
- 2 egg yolks
- 200g caster sugar
- Whipped or pouring cream, to serve
Method
- Preheat oven to 160°C.
- Place apples and butter in a ceramic or oven-proof baking dish that is approx. 30-40cm across. Roast for 40-60 mins until apples are soft and breaking down. Remove from oven and allow to cool slightly. Increase oven temperature to 180°C.
- Once apples have cooled slightly, stir egg yolks through roasted apples to combine.
- Meanwhile, in a food processor or using a hand-held mixer, whisk egg whites to stiff peaks. Add sugar 1 tbsp at a time, whisking well after each addition until sugar is fully incorporated and meringue is thick and glossy.
- Spread meringue generously over roasted apples. Create peaks and swirls that will catch colour when baking. Return to oven and bake for 30-40 mins, keeping a close eye to ensure meringue doesn’t burn. If it’s getting too much colour too early, reduce temperature to 160°C and continue cooking to the 40-min mark.
- Remove from oven and allow to cool for a few mins before serving warm with whipped or pouring cream.
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