fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Sugar Meringue with Apple Filling

Brown Sugar Meringue with Apple Filling

  • Author: Sharon Matten - Kosher Everyday
  • 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

Scale

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.

 



Notes

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.

Keywords: Meringue Tart, Brown Sugar Meringue, Rosh Hashanah, Rosh Hashana, Apples, Apple, Gluten Free