Best Baked Meringue Apples Recipes

BAKED MERINGUE APPLES

Steps:

• 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, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.

CARAMEL SAUCE FOR BAKED MERINGUE APPLES

Steps:

• Combine 1/4 cup boiling water and sugar in a medium saucepan. Cook on high until caramel forms, about 5 minutes. Remove from heat, and slowly whisk in remaining 1/2 cup water at arm's length, being careful not to splatter hot caramel. Whisk until mixture is smooth. Remove from heat, and stir in vanilla and cognac. Serve.

BAKED APPLES WITH MERINGUE

Steps:

• 1. Peel and core apples and cut into fourths. Place then in a large saucepan with enough water to cover. Add the juice of the half lemon and the 2 tablespoons of the sugar. Place pan over medium heat and cook until apples are soft, about 15-20 minutes. Drain apples, transfer to a glass bowl and cover til cool, about 1/2 hour. Discard the cooking liquid.
• 2. Meanwhile prepare a custard cream. In a medium saucepan, beat the four egg yolks with 1/2 cup of the sugar until the mixture is light colored. Mix in the flour and a dash of salt and slowly mix in the warm milk, stirring constantly, until mixture is very thick. Stir in vanilla. Transfer custard to a glass bowl and set aside to cool.
• 3. Preheat oven to 250 degrees. butter an 11x12 in. baking dish. ( A large quiche dish works well). Mash apples coursely and mix in the 2 tablspoons sherry or dessert wine. Transfer to the prepared baking dish. cover apples with the cooled custard cream.
• 4. Prepre the meringue. Beat the 4 egg whites until soft peaks form. Add dash of salt. slowly add the remaining sugar, beating until meringue is stiff. spread the meringue on top of the custard cream and bake for 45 minutes. Meringue will be only slightly colored and soft. Remove from oven. Serve warm or at room temperature.