Recipe: Meringued Apple

Name: Pomme meringuée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: elle est aussi appelée dans certaines régions "Pomme à l'estellou".; 4 belles pommes (reinette par exemple); 120 g de sucre semoule mélangés à 2 sachets de sucre vanillé; 3 blancs d'oeuf; 130 g de sucre glace; 80 g de beurre quelques grains de gros sel*; 4 caramels au lait (d'Isigny par exemple)

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (6 reviews) Desserts

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Here is an old recipe, easy to prepare and very nice to look at,

Ingredients for 4 servings

it is also called in some regions "Apple à l'estellou".
4 beautiful apples (reinette for example)
120 g of caster sugar mixed with 2 packets of vanilla sugar
3 egg whites
130 g of icing sugar
80 g of butter a few grains of coarse salt*
4 milk caramels (from Isigny for example)

Step-by-step directions

1 Preheat your oven to 180°c (th6).

2 Peel and core your apples (you can lightly coat them with lemon juice).

3 Then place them on an earthenware or porcelain dish and fill them with half the sugar, the butter divided among them, then a caramel in each and add your 2 grains of coarse salt, complete with the rest of the sugar, then bake for 25 minutes.

4 Just 5 minutes before the end of cooking your apples,
In a large bowl, pour your egg whites with a drop of lemon juice, beat them until stiff peaks form, just before they become too stiff pour the icing sugar and finish beating them.

5 Remove your apples from the oven and set your oven to 240°(th 8) or grill setting

6 Using a small ladle and a spatula, coat your apples with your meringue and return to the oven for 5 minutes
Serve hot or warm on beautiful plates and await the admiring "oh"s from your guests...
* this little taste of lightly salted caramel has the best effect on the tongue

Porc en sauce Été Langue de veau