Green Apple Meringue Dessert
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: 8 x 8 x 2 baking dish |
Try out this quick and easy recipe for Green Apple Meringue Dessert, it's amazingly tasty !
Crust;
6 tablespoons butter
3 tablespoons sugar
2 egg yolks
3/4 cup plus 2 tablespoons sifted flour
6 tablespoons finely chopped almonds
3 teaspoons shredded lemon peelApples;
4 tablespoons sugar
2 tablespoons lemon juice
5 Granny Smith apples, peeled, cored and quartered
6 tablespoons raspberry jamMeringue;
4 egg whites
Dash of salt
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugarCream together butter and sugar. Beat in 2 egg yolks. Add flour, almonds and lemon peel; mix well.
Press dough evenly in the bottom of a 8 x 8 x 2 inch baking dish. Brush dough with slightly beaten egg white. Using a small amount of the egg whites from which the meringue will be made.
Bake in a pre-heated oven at 350°F, for 15 minutes, or until crust is golden brown. Set the crust aside to cool.
Meanwhile, place sugar and lemon juice in a large skillet. Add apple quarters, cover tightly and cook slowly for about 6 minutes or until apples are just tender. Be sure not to over cook apples. Drain off liquid.
Spread raspberry jam over cooled crust, then arrange apple quarters over jam.
Meringue;
In a medium glass or stainless steel mixing bowl, DO NOT USE A PLASTIC BOWL. With an electric mixer, beat egg whites, vanilla, salt and cream of tartar till soft peaks form. Gradually add sugar beating till egg whites are stiff, glossy peaks form and sugar is dissolved.Carefully spread the meringue over cooked apples. Seal the meringue to the edge of the baking dish all the way around. This will help to prevent the meringue from shrinking away from the edges.
Bake Green Apple Meringue Dessert at 350°F. for 12 to 15 minutes, or until meringue is golden browned. Cool before serving.
This rich dessert will serve 6 to 8.
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