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Apple meringue with raspberry sauce

Recipe from: 5/20/2004 12:00:00 AM

Ingredients 17
Servings 4


  • 300
    castor sugar
  • 0.25
    lemon, the grated rind
  • 0.50
    vanilla pod, split
  • 2
    vanilla essence
  • 300
  • 4
    large apples, peeled and cored
  • 15
    unsalted butter
  • 20
    sultanas, chopped
  • 5
    dried apricots, chopped
  • 20
    mixed citrus rind, chopped
  • 2
    egg whites
  • 10
    icing sugar
  • 250
    fresh or frozen raspberries
  • 30
    icing sugar
  • lemon juice to taste


In a saucepan, heat 180 ml of the castor sugar, the lemon rind, vanilla and hot water over moderate heat.
Once the sugar has dissolved, bring the mixture to the boil.
Add the apples to the syrup, reduce the heat and simmer for 10 minutes or until the apples are just soft.
Frequently spoon a little of the syrup over the apples. Remove the apples from the syrup and set aside.
Melt the butter in a pan, add the dried fruit and rind and just enough of the syrup to coat the fruit.
Heat for four minutes over low heat, then spoon the fruit into the apple hollows.
Arrange the apples on a greased baking sheet, leaving enough room between them.
Preheat the oven to 160 °C.
Whisk the egg whites until soft peaks form. Add 60 ml of the castor sugar to the egg whites a little at a time, beating continuously.
Beat until the mixture is smooth and shiny. Fold in the remaining castor sugar until just blended.
Spoon the meringue mixture into a piping bag and, using a 1 cm nozzle, pipe a spiral of the meringue mixture around each apple from the bottom to the top, leaving an opening at the top.
Dust with the icing sugar and bake for 20 minutes.
Blitz the raspberries and icing sugar in a food processor until smooth.
Press through a sieve and add lemon juice to taste.
Place a meringue apple on a small plate and serve hot with the raspberry sauce.

Read more on: bake  |  fruit

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