Baked Meringue Apples Recipe
Baking Directions
For a great combination of baking apple; use Granny Smith, Braeburn, Jonagold, Empire, Regent, Spartan, Newtown apples or a mixture of your favorite apples together. Pan size: baking sheet |
Baked Meringue Apples Recipe
10 Cortland, Jonathan, or Granny Smith apples, (about 4 pounds)
1 lemon or 1/4 cup lemon juice
1/4 cup sugar, plus 1 tablespoon for sprinkling
2 tablespoons unsalted butter
2 tablespoons cognac or brandy
Meringue - recipe below
1 jar Caramel Sauce
Directions
Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 2 to 4 minutes. WATCH CAREFULLY. Remove from baked meringue apples from the oven, and serve warm with caramel sauce.
Meringue topping
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
** Helpful hit for the best Meringue topping - before you start meringue. Have egg whites at room temperature before beating - they'll whip fluffier. Beat till soft peaks curl over slightly when beaters are removed. Gradually add the sugar to beaten egg whites. Beat till stiff and glossy peaks form, peaks stand straight when beaters are removed and all sugar is dissolved.**
Beat egg white with vanilla and cream of tartar till soft peaks form. Gradually add sugar beating till stiff and glossy peaks form and till sugar is dissolved.
