Divine crunchy and creamy textures with melt-in-your-mouth meringue.
Cook: 1 Hour 45 Mins
Serves: 16
Price: £0.53 per serving
Nutritional Information
Each 124g serving contains
Energy
1898kj
366kcal
1898kj
366kcal
16%
Fat
26.5g
26.5g
High
38%
38%
Saturates
16.1g
16.1g
High
81%
81%
Sugars
27g
27g
High
30%
30%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1531kj/366kcal
Typical energy values per 100g:
1531kj/366kcal
Ingredients
6 Egg whites
100g Light Brown Sugar
175g Caster Sugar
½ tbsp Cornflour
1 tsp Asda White Wine Vinegar
70g Butter
6 eating Apples (red, green, or a mixture), cored and cut into 1–1.5cm wedges
70g light brown sugar, for the sauce
70ml Double Cream
530ml Double Cream, to serve
300ml Greek Yoghurt, to serve
50g Blackberries, to serve
30g Pistachios, toasted and finely chopped, to serve
Method
1
Preheat the oven to 150°C/130°C fan/gas 2 and line two large flat baking trays with baking paper. Put the egg whites into a large bowl or into a stand mixer. Whisk until soft peaks form. Mix the light brown sugar and caster sugar together in a separate bowl. While whisking, use a tsp to gradually add all the mixed sugars into the egg white until you get a thick glossy meringue – this step should take around 5 mins. Whisk in the cornflour and vinegar.
2
Meanwhile, roughly draw two 18cm circles onto 2 sheets of baking paper. Place each onto 2 large flat baking sheets, flipping the circles of paper over so the pen marks are face down. Divide the meringue between each sheet and spread out to fill the drawn border, so it’s in a circle, about 4–5cm high.
3
Bake the meringues for 1 hr 30 mins, then switch off the heat and leave to cool completely in the oven.
4
To make the caramelised apples, heat ½ the butter in a large frying pan until foaming, then add the apple wedges. Fry for 5 mins or until golden all over. Add ½ the sugar and continue to cook for a further 5 mins until the sugar has melted and is bubbling and the apples are glossy and tender. Remove the apples from the pan with tongs and set aside, leaving some of the butter and sugar mixture behind in the pan.
5
Reduce the heat to very low or turn the heat off completely and add the remaining butter and sugar. Stir well until everything is melted, then stir through the cream until a smooth and glossy toffee sauce forms. Set aside. If the butter separates, remove from the heat and whisk in 1–2 tsp boiling water until it comes back to a glossy sauce.
6
When you’re ready to serve, whip the double cream to soft peaks. Stir through the Greek yoghurt to incorporate well.
7
To construct, place one meringue on a plate, top with ½ of the cream, and ? of the apple wedges. Place the other meringue on top and finish with a billowy layer of the remaining cream, pile on the remaining apple wedges, drizzle over the toffee sauce and scatter blackberries and chopped pistachios.