Apple Mint Meringues Recipe
Ingredients
| Egg whites | 2 | |
| Caster sugar | 125 Gram | |
| Eating apples | 350 Gram, peeled | |
| Artificial sweetener | 15 Milliliter | |
| Mint sprigs | 4 | |
| Greek-style natural yogurt - 150 g (5 oz) | ||
| Icing Sugar | 15 Milliliter | |
| Fresh mint sprigs | ||
| Apple slices | ||
Directions
GETTING READY
1. Preheat the oven at 140°C (275°F) mark 1
MAKING
2. In a bowl whisk the egg whites until stiff but not dry.
3. Add 30 ml (2 level tbsp) caster sugar, whisk again until stiff and shiny and fold in the remaining sugar.
4.On a sheet of non-stick baking parchment mark twelve 7.5 cm (3 inch) rounds.
5. Divide the meringue mixture among the rounds and spread with a round-bladed knife to fill. Alternatively, using a 0.5 cm (1/4 inch) plain nozzle, pipe the mixture into the rounds.
6. Bake in the preheated oven at for about 1 hour or until completely dried out and crisp.
7. Leave to cool on a wire rack.
FINALIZING
8. In a saucepan place the apples with the artificial sweetener, four sprigs of mint and 30 ml (2 tbsp) water.
9. With cover cook very gently for about 10 minutes or until the apple has softened.
10. Cool, cover, chill for at least 1 hour and then discard the mint.
SERVING
11. Spoon a little apple on to six meringue rounds and top with the yogurt and the remaining meringues.
12. Dust lightly with icing sugar and decorate with sprigs of fresh mint and apple slices and serve.
1. Preheat the oven at 140°C (275°F) mark 1
MAKING
2. In a bowl whisk the egg whites until stiff but not dry.
3. Add 30 ml (2 level tbsp) caster sugar, whisk again until stiff and shiny and fold in the remaining sugar.
4.On a sheet of non-stick baking parchment mark twelve 7.5 cm (3 inch) rounds.
5. Divide the meringue mixture among the rounds and spread with a round-bladed knife to fill. Alternatively, using a 0.5 cm (1/4 inch) plain nozzle, pipe the mixture into the rounds.
6. Bake in the preheated oven at for about 1 hour or until completely dried out and crisp.
7. Leave to cool on a wire rack.
FINALIZING
8. In a saucepan place the apples with the artificial sweetener, four sprigs of mint and 30 ml (2 tbsp) water.
9. With cover cook very gently for about 10 minutes or until the apple has softened.
10. Cool, cover, chill for at least 1 hour and then discard the mint.
SERVING
11. Spoon a little apple on to six meringue rounds and top with the yogurt and the remaining meringues.
12. Dust lightly with icing sugar and decorate with sprigs of fresh mint and apple slices and serve.
Chef
