July 22, 2016


Raspberry jam - 2 tbsp
Macaroons - 4 (crushed)
Large baking apples - 4 (peeled and cored)
Butter - 1 tbsp
Egg whites - 2
Sugar - 1/2 cup
Almonds - 1/4 cup (sliced)


  • Mix together the jam and macaroons and use to fill the hollows in the apples. 
  • Place the apples in a deep casserole and dot the tops with the butter. Pour a little water into the casserole, then cover tightly.
  • Cook in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 45 minutes or until the apples are tender but still firm.
  • Beat the egg whites until stiff. Add 2 tbsp of sugar and beat for a further 1 minute or until very stiff and glossy. Fold in the remaining sugar.
  • Carefully transfer the apples to a baking sheet and coat them all over with the meringue. Sprinkle over the almonds. 
  • Increase the oven temperature to hot (220 C/425 F, Gas Mark 7) and bake the apples for 10 to 15 minutes or until the meringue is set and golden brown. 
  • Serve hot.

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