Meringue Covered Apples is a delightful way to end a Rosh Hashanah, Succoth or fall Sabbath meal. Apples are in season, parve, fruit desserts work well after heavy, meat meals, and apples are traditionally served at High Holiday meals in hopes of a sweet new year.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 4 Granny Smith apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons parve margarine
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 4 tablespoons sugar
Preparation:
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray an 8-inch baking pan with non-stick cooking spray.
2. Peel and thinly slice apples. Mix apples with 2 tablespoons sugar and 1/2 teaspoon cinnamon.
3. Melt margarine and pour over apples.
4. Put apples into the baking dish. Cover and bake for 30-40 minutes.
5. With an electric mixer, beat egg whites with cream of tartar until stiff. Slowly add 4 tablespoons of sugar.
6. Spread meringue over the apples. Bake uncovered at 300 degrees Fahrenheit (150 degrees Celsius) for 20 minutes, or until the meringue is lightly browned.
TIP: This is not a good "make-ahead" dessert. It is best to serve this dessert the same day it is prepared. And it is even better to serve this dessert right after it comes out of the oven.
2. Peel and thinly slice apples. Mix apples with 2 tablespoons sugar and 1/2 teaspoon cinnamon.
3. Melt margarine and pour over apples.
4. Put apples into the baking dish. Cover and bake for 30-40 minutes.
5. With an electric mixer, beat egg whites with cream of tartar until stiff. Slowly add 4 tablespoons of sugar.
6. Spread meringue over the apples. Bake uncovered at 300 degrees Fahrenheit (150 degrees Celsius) for 20 minutes, or until the meringue is lightly browned.
TIP: This is not a good "make-ahead" dessert. It is best to serve this dessert the same day it is prepared. And it is even better to serve this dessert right after it comes out of the oven.
