Ingredients
450g apples
peeled, cored and sliced
1 tblsp sugar
2 tblsp water
1 orange or lemon
Rind and juice of
2 eggs
separated
½ cup caster sugar
Allergy Advice
Contains Eggs
Equipment
- 1 saucepan
- 1 casserole or souffle dish
- 1 electric beater or whisk
Instructions
- Preheat oven to 150’C.
- Place apples, sugar and water in a saucepan, simmer over low heat for approximately 10-15 minutes until apples are soft. You will only need to stir once or twice during that time.
- Remove from heat and pour into greased casserole or souffle dish to cool. Set aside.
- When cooled, add egg yolks, rind and juice.
- Beat egg whites until they reach soft peaks.
- Whilst continuing to beat, add caster sugar gradually until combined.
- Beat further until egg whites have reached stiff peaks – meringue.
- Pour or pipe meringue onto the apples mixture, smooth or swirl as desired.
- Bake for 30 minutes.
- Remove from oven and serve.
Notes
Tip
Bramley, Red Delicious and Pink Lady apple varieties are perfect for this dish as they are sweet and counteract the tartness of the lemon or orange.
Tip
Serve as soon as you have removed from oven as meringue will be high and fluffy, as it is exposed to cool air the meringue will fall – although it will still taste good
Variation
Feel free to substitute apples with pears!
