Baked Apples With Meringue Recipes

BAKED MERINGUE APPLES

Steps:

• Core 6 apples by cutting a cone from the top of each with a paring knife. With a melon baller, scoop out seeds down to the bottom. Juice the lemon into cavity of each apple, and sprinkle each apple with 1/2 teaspoon sugar. Place 3 apples on a microwave-safe plate, and loosely cover with plastic wrap. Microwave on high power until the apples are translucent and cooked through but not caving in, about 3 1/2 to 4 minutes. Remove from the microwave, and repeat with another 3 apples. This cooking time will vary from oven to oven, so turn them occasionally, and check the window periodically. They will bubble up with juices when almost done.
• Preheat the oven to 450 degrees. Peel, core, and slice the remaining 4 apples into 1/4-inch-thick wedges. In a large saucepan, melt butter over high heat. Add apple wedges, and toss to coat. Saute for about 1 minute, and sprinkle 1/4 cup sugar over the apple wedges. Saute, tossing often, until the apples are brown and translucent. Carefully add brandy (it may ignite), and toss again.
• Transfer microwaved apples to a baking sheet, and stuff with the sauteed apples. Set aside in a warm place.
• Fill a pastry bag fitted with Ateco No. 5 star or any other large star tip with meringue, and pipe out meringue onto each apple in decorative swirls. Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve warm with caramel sauce.

APPLE MERINGUE PIE

Steps:

• Make the crust: Grate the butter on the large holes of a box grater onto a sheet of wax paper and freeze until very hard, at least 20 minutes. Stir the flour and sugar in a medium bowl, then stir in the frozen butter with a fork. Stir in the ice water, then knead the dough into a shaggy ball. Turn out onto a floured surface and flatten into a disk with a rolling pin. Fold in half left to right and then top to bottom. Roll out into a 12-inch round, dusting with flour as needed. Transfer to a 9-inch pie plate and gently press into the pan. Crimp the edges, creating a tall rim to keep in all the apple juices. Refrigerate until firm, at least 2 hours and up to 1 day.
• Make the filling: Position racks in the middle and lower third of the oven and place a foil-lined baking sheet on the lower rack to catch any drips; preheat to 375 degrees F. Toss the apples, sugar, lemon zest and juice and pie spice in a large bowl. Sprinkle the flour on top and toss to combine. Spoon the filling into the pie shell and gently pack evenly with your hands; dot with the butter. Cover the top with a round of parchment paper and press to adhere.
• Bake the pie on the middle oven rack until the apples are tender and bubbling and the crust is browned, about 1 1/2 hours. Let stand while you make the meringue. (You want the pie to still be hot when you add the meringue.) Leave the oven on.
• Make the meringue: Whip the egg whites and cream of tartar with a mixer on medium speed until soft peaks are just forming, 1 to 2 minutes. Increase the speed to medium high; gradually beat in the sugar until the meringue is glossy and stiff peaks form, 4 to 5 minutes.
• Spread the meringue over the hot pie filling all the way to the crust; make swoops with the back of a spoon. Bake until the meringue is lightly browned in spots, 5 to 7 minutes (do not overbake). Transfer to a rack to cool completely.

APPLE MERINGUE

Steps:

• Preheat the oven to 180C/fan 160/gas 4.
• Grease the base of a 28cm, 3.5cm deep Flan tin.
• Melt the butter with the caster sugar in a Medium sized pot.
• Add the flour and the egg yolks, mix well with a wooden spoon.
• Spread the mixture in to the tin.
• Beat the egg white with an electric beater until stiff, add the caster sugar and beat again briefly.
• Peel the apples and grate them. Spread them over the base mixture.
• Cover the apples with the meringue.
• Put in the preheated oven for approx 45 minutes, turning the oven down after 20 mins if getting too brown.
• Cool a little and serve with whipped cream.

APPLE MERINGUE PIE

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, whisk sugar, flour, milk, egg yolks and lemon zest until smooth. Pour over apples and toss to coat. , Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of pie plate and flute edges. Pour filling into crust; dot with butter. Cover edges loosely with foil. , Bake at 400° for 20 minutes. Remove foil; bake 25-30 minutes longer or until apples are tender. Reduce heat to 350°., In a bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, on high just until stiff peaks form and sugar is dissolved. , Spread evenly over hot filling, sealing edges to crust. Bake for 15 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

SIMPLE BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
• Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
• Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

BAKED APPLES

Steps:

• Ask a grown-up to turn the oven on to 200C/180C fan/ gas 6. Sit each apple on the worktop and push the apple corer into the centre of each one (or ask a grown-up to do this for you).
• Mix the sultanas, muscovado sugar and cinnamon together in a bowl.
• Stand up the apples, side by side, in a baking dish. Using your fingers, push a little bit of the sultana mixture into each apple, using up all the mixture between them.
• Add a blob of butter to the top of each and sprinkle over the demerara sugar. Ask a grown-up to put the dish in the oven for 20 mins or until the apples are cooked through.

BAKED APPLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
• Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

APPLE MERINGUE

Steps:

• Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
• Preheat oven to 300 degrees.
• Drain the apples and place them in a round baking dish, mounding them into a pyramid.
• Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
• Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once.

BAKED STUFFED APPLES

Steps:

• In a bowl, stir together both zests, orange juice, raisins, and Cognac; cover, and let stand at room temperature 8 hours, or up to 1 day.
• Preheat oven to 325 degrees, with a rack in the center. Stir nuts, brown sugar, cinnamon, and mace into raisin mixture. With a small melon baller, core apples, starting at stem end and leaving blossom end intact. Stand cored apples on a baking sheet lined with a nonstick baking mat, and fill each one with raisin mixture, dividing evenly. Bake until base of an apple is tender when pierced with the tip of a sharp knife, 25 to 45 minutes, depending on size and variety. Cool apples on baking sheet on a wire rack.
• Fit a large pastry bag with an open-star tip (such as #18) and fill with Swiss meringue. Pipe a rosette on top of each apple. Using a small kitchen torch, carefully brown edges of the meringue. (Alternatively, place meringue-topped apples under the broiler until golden, 1 to 2 minutes, watching carefully to avoid burning.)
• Spoon about 3 tablespoons creme anglaise onto each of 8 dessert plates. Transfer chocolate creme anglaise to a small pastry bag fitted with a plain fine tip (or place in a small sturdy plastic bag and snip off corner). Starting at the outside and working toward the center of the plate, pipe a spiral pattern, leaving about 1/4 inch between each curved line. To create the spider-web design, drag the tip of a sharp knife in radiating lines through the chocolate spiral, working from the center of the plate out, and spacing about 1/2 inch apart. Place a meringue-topped apple in the center of each plate, and serve immediately.