Try this applesauce meringue recipe the next time you’re looking for a delightfully sweet alternative to the usual fruit-based desserts.
Note: the source of this recipe is found in The Young French Chef, a cookbook by Denise Perret and Mary Eckley.
- 3 egg whites
- 2 jars (about 15 ounces each) of applesauce
- ½ teaspoon of cinnamon
- 6 tablespoons of granulated sugar
- 2 tablespoons of confectioners’ sugar
- Begin by making sure an oven Is preheated to 375 degrees Fahrenheit.
- Let the egg whites warm to room temperature for about an hour. in an electric mixer’s large bowl. This way, the egg whites will, when beaten, be more voluminous.
- Pour the applesauce into a quart-size baking dish.
- Stir the cinnamon into the applesauce, making sure it’s blended well.
- Beat the egg whites at high speed in the electric mixer – soft peaks should then form when the beater is raised slowly.
- Beat in the granulated sugar gradually, just until stiff peaks begin to form.
- Spread the resulting meringue evenly over the applesauce, using the spatula to make decorative swirls, then sprinkle confectioners’ sugar evenly on top.
- Bake until the meringue becomes lightly golden and has reached a crusty consistency, then serve warm.
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