Brown Sugar Meringue with Apple Filling – This sweet, light dessert is the perfect end to a fabulous meal.
What’s a Brown Sugar Meringue?
Many years ago, back in the age of dinosaurs, I came across a recipe for Brown Sugar Meringues. It was right around Passover, and I thought they would be the perfect light treat for the hoards of people that were coming through my house that holiday.
These are the little “poof” Brown Sugar Meringues I made for Passover.
My family loved them! I made them pop-in-your-mouth small and every time someone ate one we had them say “poof”. They were light and airy and kind of felt like a little “poof” in your mouth.
They had a special caramelly sweetness that you wouldn’t find in a traditional meringue.
This year, when trying to come up with a light Rosh Hashanah dessert, I thought of the brown sugar meringues. I considered putting some type of apple flavor or filling with the meringue.
In the end I decided to make a Brown Sugar Meringue tart-like dessert with an apple filling. It would be light and airy, with a sweet, flavorful apple center.
This is what the meringue looks like before the apple filling is added. I used a 1M piping tip to pipe the base and the rosettes.
How is a Brown Sugar Meringue different from a Pavlova?
You might think that a Brown Sugar Meringue is like a Pavlova. You’d be sort of correct.
According to Wikipedia:
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a crisp crust and soft, light inside, usually topped with fruit and whipped cream. The name is pronounced, or like the name of the dancer, which was. Wikipedia
In this case, there are no added stabilizers in this recipe like corn starch, there’s no lemon juice or vinegar, and no whipped cream.
What’s similar is that this Brown Sugar Meringue is a little softer on the inside, even after baking and letting sit in a “turned-off” oven for an hour.
I’m just going to call it a Meringue and call it a day.
Putting it all together
I had the beautiful, gorgeous, fabulous Brown Sugar Meringue base, next I had to put together an apple filling. It wasn’t that hard. Cook some apples, add some spices, then add some thickener.
Done.
This is what the Brown Sugar Meringue looks like with just the apple filling. The caramel taste of the brown sugar blends wonderfully with the apple pie flavor of the apples. It’s kind of like eating a caramel apple!
I had also made some extra meringue rosettes that I baked along with the Brown Sugar Meringue base.
An entire tray of brown sugar meringues.
After filling the meringue I topped the pastry with the additional rosettes. You could serve it without the rosettes too and it would still be lovely and tasty!
Brown Sugar Meringue with Apple Filling and meringue rosettes on top.
Making what looks complicated easy
My theme for this Rosh Hashanah is “Taking what looks complicated to make, and making it easy!”
I started with the Challah Birds with Apple Honey Nests and then the Honey Ginger Rainbow Carrot Roses. I love that both of these recipes look like you slaved for hours in the kitchen, but with a few handy tips and tools they are not complicated to make.
Challah Birds with Apple Honey Nests – looks so complicated but is easy to make once you know how!
To make this meringue, you need to have a good mixer to whip the egg whites and brown sugar to a very stiff peak. It’s helpful to have a silicone baking mat, but you could also use a piece of parchment paper. I piped the rosettes using a 1M piping tip, but you could just spread it onto the covered baking sheet with a spatula, making sure there is an indentation in the middle for the apple filling.
Piping bag with 1M tip filled with meringue.
Here’s the recipe
Depending upon how big you make the large meringue crust, you can make lots of little brown sugar meringues for your guests to “poof”.
Print
Brown Sugar Meringue with Apple Filling
- Prep Time: 30 minutes
- Meringue Oven Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 160 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Brown Sugar Meringue with Apple Filling is tart-like dessert that’s light and airy, with a sweet, flavorful apple center. It’s a perfect finale to any special meal.
Ingredients
For the Brown Sugar Meringue Base
- 4 large egg whites, room temperature
- 1 cup light brown sugar
- 1/2 teaspoon apple pie spice
For the Apple Filling
- 3 large Fuji apples, cored, peeled, diced
- 1/4 cup brown sugar
- 1/2 teaspoon apple pie spice
- 2 tablespoons potato starch
- 3/4 cup cold water
Instructions
For the Brown Sugar Meringue Base
Preheat oven to 250°F. Line a baking sheet with parchment or a silicone mat. Set aside.
Place the egg whites into the bowl of an electric mixer. Beat until foamy.
Slowly add in the brown sugar, and whip until stiff peaks form. Carefully stir in the apple pie spice.
Fill a large pastry with a 1M pastry tip with meringue. Pipe a large 10-inch circle on the prepared baking sheet. Pipe rosettes around the edge of the circle.
Pipe additional mini rosettes around on the rest of the baking sheet, until all the meringue is used up.
Bake for 60 minutes. Do not remove from the oven. Turn off the oven.
Leave the meringues in the off-oven (with the light off) for an additional 60 minutes, until the exterior of the meringue is crisp.
For the Apple Filling
Place the diced apples, brown sugar and apple pie spice in a medium pot. Cook over medium heat for around 7 minutes until the apples are softened.
Whisk together the potato starch and water. Slowly pour the starch mixture into the apples, stirring constantly.
Cook until the mixture thickens. Remove from heat and allow the filling to cool completely.
To Finish
Just before serving, spoon the Apple Filling into the Brown Sugar Meringue base. Top with additional rosettes.
Equipment
Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat
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Ateco Disposable Decorating Bags, 21-Inch
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Prep Series Cutting Boards by Epicurean, 3 Piece, Natural
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If you don’t have a piping bag or 1M tip, you can simply spread the meringue with a spatula, leaving a large, round indent in the center for the filling. You can spoon smaller meringues using a small scoop or spoon onto the prepared baking sheet.
DO NOT refrigerate the meringue. Refrigerating the meringue will cause it to get excessively soft and flatten. Store it in a sealed, airtight container (a Ziplock bag will work) until ready to fill and serve.
The Apple Filling can be made in advance and stored in the refrigerator until ready to add to the meringue and serve.
Nutrition
- Serving Size: 1 slice
- Calories: 206
- Sugar: 43.8 g
- Sodium: 38.9 mg
- Fat: 0.2 g
- Carbohydrates: 50 g
- Protein: 2 g
- Cholesterol: 0 mg
Light, airy, and filled with sweet, flavorful apples!
Perfect for Rosh Hashanah
On Rosh Hashanah we say special blessings on “Simanim”, foods that are considered to have significance to increase our merits for the upcoming New Year.
Y’hi ratzon milfanecha… shetchadesh aleinu shanah tovah um’tukah.
In English: May it be Your will, Eternal our God, that this be a good and sweet year for us.
Brown Sugar Meringue with Apple filling is the perfect way to usher in a good (no…great!) sweet New Year!!!
More Fabulous Rosh Hashanah Recipes
Here are some links to more wonderful Rosh Hashanah recipes!
- Honey Ginger Rainbow Carrot Roses
- Challah Birds with Apple Honey Nests
- Golden Beets with Mandarin Oranges
- Apple Pie Parfaits
- Shredded Carrot Kugel Muffins
- Traditional Tzimmes
- Impossible Stuffed Cabbage
- Pomegranate and Apple Rosh Hashanah Salads
What recipes would you like to see for this upcoming Rosh Hashanah? I’d love to get your feedback?
What are you making for the Holiday?
Rosh Hashanah Giveaway
While the Rosh Hashanah Giveaway may have ended please make sure to visit the awesome companies that participated!
Here are some extra coupon codes that you can use at these sites:
Sophistiplate – use code KOSHEREVERYDAY 20% OFF
Kids Kippot – use code KOSHEREVERYDAY 10% OFF
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Looks amazing!! I have frozen meringue cookies in the past. Can this be frozen and then put together?(not the apple filling)
Thanks for your question Edie! I haven’t had great success freezing brown sugar meringues, however if you’ve had success in the past maybe if you put it in an airtight container it will work. Please let me know what you decide to do! Shanah Tovah!
Hi Sharon,
Your recipe states in the ingredients for the Meringue base – Apple Pie filling – should that be spice rather than filling?? I am hoping to make this today – it looks so beautiful – thank you for sharing.
Thanks Rosette! Good catch! I fixed it. Thanks so much…post pictures and tag @koshereveryday when you do. I’d love to see your final result!
Do you think this could be done in individual nests – thinking about Covid and trying to avoid serving from one large plate this year. It won’t look as pretty because my piping skills are not so good. I am thinking I should reduce the baking time – your opinion would be appreciated!! Shabbat Shalom from Toronto, Canada!
Thanks for your question Rosette! Absolutely! It would be beautiful. I’ve done personalized desserts this way before. I’d probably just make meringue cups – I think rosettes might be hard for this. I’ve made “flower cups” by piping leaves around the edges of the cup. You can check out my post Simiple Miraculous Meringues…here’s a link https://koshereveryday.com/simple-miraculous-meringues/ and it shows how to do it. Please let me know how yours turn out. Shanah Tovah!