• 6servings
  • 1minutes

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Nutrition Info . . .

VitaminsH, E, P
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 2 cups water

  3. 1 cup sugar

  4. 2 teaspoons cinnamon

  5. 6 baking apples

  6. 4 Tbsp. lingonberry preserves or whole-berry cranberry sauce

  7. 1/2 cup superfine sugar for meringue

  8. 3 Tbsp. slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Separate the whites and yolks of two eggs, placing the whites in a glass or metal mixing bowl and reserving the yolks for other uses. Allow the whites to sit at room temperature for 30 minutes.

  2. Meanwhile, whisk together the water and 1/2 cup of the sugar, pour into a glass casserole dish, and place in a cold oven. Preheat oven to 350°. Combine remaining 1/2 cup of sugar with cinnamon.

  3. Peel and core the apples. After your oven has reached heat, remove the dish from the oven and give the water a stir to make sure the sugar has all dissolved. Place the apples in the dish with the water, return to oven, and bake until tender but not mushy, about 40 minutes.

  4. While the apples bake, prepare your meringue. Use a hand mixer or the whisk attachment of a stand mixer to vigorously beat the egg whites. After peaks have begun to form, add the superfine sugar in tablespoon increments, beating steadily, until all of the sugar has been incorporated into the meringue.

  5. Remove the baked apples from the oven; reduce heat to 325°. Use a fork to spear each apple and dunk it in its baking water so that all surfaces are moist; roll it on all sides to cover with the cinnamon-sugar mixture, then place it on a baking sheet.

  6. Fill the core of each sugared apple with 1 teaspoon of lingonberry preserves . Immediately pipe or spoon generous dollops of meringue on top of each hot apple, spreading it so that it covers the entire surface of the apple.

  7. Return the dish to the oven and bake for 25 minutes, until the meringue is golden.

  8. Remove from oven, sprinkle with toasted almonds, and serve immediately.

  9. Tips for making a perfect meringue: Meringues are a lot of fun to make, and certainly provide a great "WOW" factor when used to crown pies, baked fruit, or cakes. Temperature and humidity are key when making meringues - try to make them on a dry day, since moisture can weigh down the whites and keep them from reaching the desired volume. Separate your chilled eggs immediately after taking them out of the refrigerator (the whites separate more easily from the yolks when cold; even small amounts of yolk left in the whites will doom a meringue), but then, for maximum volume, let the whites sit at room temperature for at least a half hour before beating in a spotlessly clean, grease-free metal or glass mixing bowl.

  10. Please follow me as I explore the latest trends and developments in the exciting New Nordic Cooking Movement on Twitter ~ Friend me and let's share favorite Scandinavian recipes and cooking tips on Facebook !


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