Apple Cream Meringues Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
• Whisk together the flour, baking soda, nutmeg and salt in a medium bowl. Set aside.
• Beat the butter and sugar together, in a large bowl, using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, and then the vanilla, beating until smooth.
• Reduce the mixer speed to low and beat in half of the flour mixture until just combined. Add the sour cream, mixing to combine, and then the rest of the flour. Beat until well combined, taking care not to overmix. Stir in the chopped apples.
• Divide the batter evenly among the prepared muffin cups, filling them almost halfway full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. Transfer the cooled cupcakes to a baking sheet.
• Preheat broiler on low.
• Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, lemon juice and zest, cream of tartar and salt in a heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes.
• Using a spoon, offset spatula or piping bag, dollop, spread or pipe the meringue on top of each cupcake. Use the back of a spoon to create peaks and valleys in the frosting as desired.
• Working in batches, place the cupcakes under the broiler and cook until the meringue is browned in spots, 1 to 2 minutes, watching carefully to avoid burning. Let cool.

Steps:

• Preheat the oven to 400 degrees F.
• Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
• Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
• Reduce the oven temperature to 200 degrees F.
• Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
• Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

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.

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

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.