CookEat Recipe
Apple Meringue
Six poached whole apples covered with vanilla meringue and browned.
Method
Steps
Step 1
Boil one quart water, four ounces granulated sugar and half vanilla stick five minutes.
Step 2
Add six peeled, cored small apples and poach gently about twenty minutes until soft.
Step 3
Lift out the apples and remove the vanilla pod.
Step 4
Reserve the poaching syrup for another use.
Step 5
Make the meringue once just before use: keep a clean bowl over external ice and whisk four cold egg whites until stiff.
Step 6
Keep ice outside the bowl and out of the food.
Step 7
Gently fold in one teaspoon vanilla essence and 57 g fine sugar, reaching the bottom of the bowl.
Step 8
Arrange all six poached apples in a baking dish.
Step 9
Decorate their tops and sides with the entire meringue batch, then sprinkle the one tablespoon powdered sugar over all.
Step 10
Bake in a preheated 165 °C conventional oven, checking after about ten minutes, until golden, continuing until the thickest meringue reaches 74°C.
Step 11
Serve the cooked apples.
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