Apple Meringue

Light and lovely, a sweet desert that doesn't attack with calories. If you like a sweeter dessert, add 1 tablespoon sugar to the apples when they cook.

• 2 pounds tart apples (pippin, or granny smith)
• 3 eggs, separated
• 3 tablespoons superfine granulated sugar (caster sugar)
• 1 tablespoon superfine granulated sugar to sprinkle

METHOD

Preheat oven to 350° F. (Mark 4, 180° Celsius). (See note below.)

Peel and core apples. Cut into 1/2 inch thick slices.

Put apples slices into medium saucepan with 1 - 2 tablespoons water, just enough that the apples don't burn. Cook over low heat, covered, until apples are just soft enough to mash, about 10 - 15 minutes.

Remove from heat and mash with a potato masher. Let cool slightly.

Add a little of the cooled apple to the egg yolks, and mix. Continue to add apple until thoroughly mixed with yolks.

Spoon apple mixture into soufflé bowl. Fold in granulated (caster) sugar.

Whisk egg whites in small bowl until they form stiff peaks.

Pile meringue on top of apple mixture, and sprinkle sugar on top of meringue.

Cook in preheated 350° F oven for 5 minutes.

Serve with ice cream, creme fraîche or heavy cream.

Serves: 4 to 6

This recipe from www.inmamaskitchen.com

Contributor: Isobel Lane

If you like a crunchier meringue and softer apples, cook at 325°F (Mark 3, 160° Celsius) for 20 minutes.

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