Best Apple Cream Meringues Recipes

APPLE MERINGUE PIE

Steps:

• Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fill with pie weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights; continue baking until golden, about 6 more minutes. Transfer to a rack to cool.
• Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes. Transfer the apples to the pie crust and sprinkle with the toasted almonds.
• Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe around the edge of the pie, then pipe in a lattice pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely.

APPLE MERINGUE PIE

Steps:

• Make the crust: Grate the butter on the large holes of a box grater onto a sheet of wax paper and freeze until very hard, at least 20 minutes. Stir the flour and sugar in a medium bowl, then stir in the frozen butter with a fork. Stir in the ice water, then knead the dough into a shaggy ball. Turn out onto a floured surface and flatten into a disk with a rolling pin. Fold in half left to right and then top to bottom. Roll out into a 12-inch round, dusting with flour as needed. Transfer to a 9-inch pie plate and gently press into the pan. Crimp the edges, creating a tall rim to keep in all the apple juices. Refrigerate until firm, at least 2 hours and up to 1 day.
• Make the filling: Position racks in the middle and lower third of the oven and place a foil-lined baking sheet on the lower rack to catch any drips; preheat to 375 degrees F. Toss the apples, sugar, lemon zest and juice and pie spice in a large bowl. Sprinkle the flour on top and toss to combine. Spoon the filling into the pie shell and gently pack evenly with your hands; dot with the butter. Cover the top with a round of parchment paper and press to adhere.
• Bake the pie on the middle oven rack until the apples are tender and bubbling and the crust is browned, about 1 1/2 hours. Let stand while you make the meringue. (You want the pie to still be hot when you add the meringue.) Leave the oven on.
• Make the meringue: Whip the egg whites and cream of tartar with a mixer on medium speed until soft peaks are just forming, 1 to 2 minutes. Increase the speed to medium high; gradually beat in the sugar until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
• Spread the meringue over the hot pie filling all the way to the crust; make swoops with the back of a spoon. Bake until the meringue is lightly browned in spots, 5 to 7 minutes (do not overbake). Transfer to a rack to cool completely.

APPLE MERINGUE

Steps:

• Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
• Preheat oven to 300 degrees.
• Drain the apples and place them in a round baking dish, mounding them into a pyramid.
• Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
• Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once.

APPLE MERINGUE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
• Whisk together the flour, baking soda, nutmeg and salt in a medium bowl. Set aside.
• Beat the butter and sugar together, in a large bowl, using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, and then the vanilla, beating until smooth.
• Reduce the mixer speed to low and beat in half of the flour mixture until just combined. Add the sour cream, mixing to combine, and then the rest of the flour. Beat until well combined, taking care not to overmix. Stir in the chopped apples.
• Divide the batter evenly among the prepared muffin cups, filling them almost halfway full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. Transfer the cooled cupcakes to a baking sheet.
• Preheat broiler on low.
• Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, lemon juice and zest, cream of tartar and salt in a heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
• Using a spoon, offset spatula or piping bag, dollop, spread or pipe the meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the frosting as desired.
• Working in batches, place the cupcakes under the broiler and cook until the meringue is browned in spots, 1 to 2 minutes, watching carefully to avoid burning. Let cool.

APPLE MERINGUE TART

Steps:

• Preheat oven to 450*. Fit pie crust firmly into bottom and up side of a 9 inch tart pan with removable bottom. Bake until light golden, 9-11 minutes. Remove from oven. Reduce oven temperature to 350*.
• Combine water, 2 tablespoons sugar and cornstarch in a small saucepan; mix well. Cook over medium-high heat, stirring constantly, until mixture becomes clear, 2-3 minutes. Remove from heat; set aside.
• Combine egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer at medium-high speed until frothy. Add remaining sugar gradually to egg whites; beating until soft peaks form and being careful not to let egg whites become dry, 2-3 minutes. Reduce speed to medium; gradually add cornstarch mixture, one spoonful at a time. Increase speed to high; beat until meringue is smooth and satiny, about 2 minutes.
• Spoon apple pie filling into baked crust. Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue on top of pie filling. Bake until meringue is golden, 12-15 minutes. Cool tart completely on a wire rack. Loosen crust from side of pan; remove side. Cut into wedges to serve.

APPLE MERINGUE PIE

Steps:

• Grate apples and spread evenly in bottom of pie shell.
• In separate bowl, cream sugar and butter, then blend in lemon juice and beaten egg yolks and pour over apple.
• Sprinkle with cinnamon and nutmeg and bake in 350 degree oven for 40 to 45 minutes.
• Beat egg whites until soft peaks are formed, then gradually add sugar and vanilla and beat until meringue is stiff.
• Spread over top of pie and return to oven; reduce heat to 325 degrees and bake 5 to 10 minutes longer,until meringue is lightly browned.

APPLE MERINGUE PIE

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon peel until smooth. Pour over apples and toss to coat.
• Line a 9-in. pie plate with pastry; trim to 1/2 inches beyond edge of pie plate and flute edges.
• Pour filling into crust; dot with butter. Cover edges loosely with foil.
• Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°F
• In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved.
• Spread evenly over hot filling, sealing edges to crust.
• Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.