Apple and mint meringues

Recipe from: 6/1/1995
bake,eggs, recipes

Ingredients 13
Servings 4


  • 2
    egg whites
  • 125
    castor sugar
  • 450
    sweet eating apples, peeled, cored and sliced
  • 4
    fresh mint leaves
  • 250
    thick Greek yoghurt
  • 50
    chocolate, melted
  • 15
    icing sugar
  • sprig of mint
  • fresh apple slices, unpeeled
  • glacé cherries


MERINGUE Whisk the egg whites until stiff but not dry. Add half the sugar and whisk until stiff and shiny. Fold in the remaining sugar. Line a baking tray with greaseproof baking paper. Use a 5mm nozzle to pipe 8 meringue discs onto the prepared tray.

Bake in preheated 140 ºC oven for 1 hour.

Switch off the oven and leave meringues in the oven until completely dried out.

FILLING Place the apple slices in a saucepan with the icing sugar, mint and water to cover. Simmer gently for about 10 minutes. Cool and then chill. Spread the melted chocolate on the underside of the meringue discs. Place one disc, chocolate side up, on each serving plate. Spoon a little cooked apple filling on to each and spoon on a little yoghurt. Place a second meringue disk, chocolate side down, on top of the apple and yoghurt.

DECORATION Dust lightly with icing sugar and decorate with a sprig of fresh mint, apple slices and a cherry. Serves 4.

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