Finally, the late, most fragrant varieties of apples have ripened. It’s time to make some special dessert out of them. Try apples under crispy meringue. The dish is prepared according to the usual scheme of baked apples stuffed with cottage cheese with a slight nuance. From above, each fruit is covered with a weightless cap of proteins whipped with sugar. And it changes everything. The dessert becomes exquisite, with a complex multifaceted taste, interesting different textures, worthy of the most festive serving.
For the recipe, apples of non-sweet varieties (for example, Simirenko) are best suited. Use cottage cheese as a filling. The amount of sugar for the filling can be changed to taste or replaced with honey. In order for the whites with sugar to beat well, use fine sugar or powdered sugar. It is best to bake apples in ceramic dishes with sides.
- Apples – 3 pcs.
- Raisins – 24 g.
- Cottage cheese – 90 g.
- Sugar – 40 g for the filling + 50 g for the meringue.
- Egg – 1 pc.
- Egg – a pinch.
- Vanillin – 1 g.
How to cook:
1. Rinse apples in running water, wipe with a towel. Cut off the top of the fruit. Using a teaspoon, remove the seeds and seed box.
2. Wash the egg with soda, wipe dry. Divide the egg into protein and yolk. Put the yolk into the filling. Put the protein in a dry glass, beat at high speeds with citric acid into a strong foam. Add sugar in small portions. Beat the protein until creamy, as for meringue. The protein should stick to the whisk and not fall off.
3. Put cottage cheese, sugar, vanillin, scalded raisins and yolk into a bowl for preparing the filling. Knead the mass with a fork.
4. Fill apples with curd mass. Seal the filling. Arrange apples in a bowl.
5. Place a meringue hat on top of the apples. Bake in 180° oven for 20 minutes.
6. Cool the finished dessert slightly and serve. Serve with fresh honey and hot drinks. Dessert is best served warm.
Apples have a very unusual appetizing appearance, medium sweet taste and a pleasant texture. Dessert during storage retains its taste, meringue loses its crunchy properties.