Apple Meringue
- 1 dozen large, tart apples - pared, cored & sliced
- 4 ounces cold water
- Sugar
- Rind of a lemon, grated
- For the meringue:
- 3 egg whites, beaten to a stiff froth
- 3 heaping Tbsp sugar
Put the apples on the stove in a preserving kettle with cold water. Stew until the apples are soft. When done, press through a colander. Sweeten to taste and flavor with grated lemon rind. Put the mixture in a pudding dish.
Make a meringue of the beaten egg whites and sugar. Shape nicely over the apples and brown slightly in a quick oven at 400°F.
Serve cold with cream.
Make a meringue of the beaten egg whites and sugar. Shape nicely over the apples and brown slightly in a quick oven at 400°F.
Serve cold with cream.
Submitted by Apr 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min