A delicious spin for a meringue tart!
- 50g butter
- 500g apples, peeled, cored and cut into quarters
- 2cm stick cinnamon
- 4 cloves
- 2 egg whites
- 120g sugar
- 1 tsp cornflour
In a heavy bottomed saucepan, melt the butter and add the apple, cinnamon and cloves. Cover with a lid and cook on a low heat for about 15 minutes or until the pieces of apple have softened and are falling apart. Remove the cinnamon and cloves and blend to a smooth puree. Spoon into a shallow baking dish and leave to cool.
Preheat the oven to 120°C.
To make the meringue, whisk the egg whites until they start to bubble. Add half the sugar and the cornflour and continue to whisk. Every time the consistency of the whites changes, add a little more sugar until it is all incorporated. Continue whisking until the whites are at stiff peak stage.
Spoon the whites over the top of the apple puree and bake for about 1 – 1 1/4 hours or until the meringue is hard and a little brown.