Baked Meringue Apples Recipes

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.

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.

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.

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon zest until smooth. Pour over apples and toss to coat. , Line a 9-in. pie plate with pastry; trim to 1/2 in. 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°., 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.

Steps:

• Whip the egg whites and salt into peaks.
• Add the vanilla, and continue beating until the mixture forms stiff peaks.
• In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
• Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
• Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
• Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
• Remove from the oven. Cool on the trays. Store in an air-tight container.

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.

Steps:

• Preheat oven to 200°C Butter a 24 cm pie pan.
• To make crust: Cream together butter and sugar.
• Add the egg yolks, mix to combine.
• Combine flour and baking powder, add to the butter mixture.
• Mix to combine.
• Press the dough on the bottom and up the sides of the pie pan.
• To make the filling: Soften the apple slices slightly by cooking them briefly in a pot with a drop of water (or steam them over a simmering pot).
• Combine sour cream, sugar and vanilla, pour the mixture on top of the dough.
• Arrange apple slices on top of the sour cream layer.
• Bake in the preheated oven for 20 minutes.
• While the pie is baking, prepare the meringue:.
• Beat the egg whites until stiff.
• Gradually beat in sugar.
• The mixture should be very stiff.
• When the pie has baked, increase oven temperature to 225°C Spread the meringue on top of the pie and bake for 5-15 minutes, or until the meringue begins to turn golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• In a medium bowl, combine apples with lemon juice; use enough juice to cover all apple pieces. In a separate bowl, mix together flour,3/4 cup sugar and cinnamon. Divide flour mixture into four parts.
• Place 1/4 of apples onto the buttered baking pan, sprinkle some raisins and walnuts on top, then add 1/4 of the flour mixture. Repeat this step until all flour mixture is used. In a medium bowl, beat yolks with milk and pour evenly over apples. Bake in preheated oven for 35 minutes or until toothpick comes out clean.
• To Make Meringue: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 3 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Put pie back in oven for a 6 or 7 minutes, or until meringue is slightly golden. Can be served warm or cold.

Steps:

• Preheat the oven to 180C/fan 160/gas 4.
• Grease the base of a 28cm, 3.5cm deep Flan tin.
• Melt the butter with the caster sugar in a Medium sized pot.
• Add the flour and the egg yolks, mix well with a wooden spoon.
• Spread the mixture in to the tin.
• Beat the egg white with an electric beater until stiff, add the caster sugar and beat again briefly.
• Peel the apples and grate them. Spread them over the base mixture.
• Cover the apples with the meringue.
• Put in the preheated oven for approx 45 minutes, turning the oven down after 20 mins if getting too brown.
• Cool a little and serve with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.