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
