Apple & Cream Meringues
The apple pie filling gives this meringue a feeling of warmth and is an excellent dessert to serve on Thanksgiving or even Christmas! Whenever I make them, people always ask for seconds and for the recipe!—Rhonda Braun, Land O Lakes, Florida
Total TimePrep: 30 min. Bake: 50 min. + standing
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon cider vinegar
- 1 teaspoon cornstarch
- 1 cup packed brown sugar
- 1-1/4 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 can (21 ounces) apple pie filling
- Apple pie spice
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw eight 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside.
- Add vanilla and vinegar to egg whites; beat on medium speed until soft peaks form. Beat in cornstarch. Gradually beat in brown sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with meringue; pipe meringue in a spiral fashion to fill in circles on prepared pan. Pipe twice around the base of each shell in a spiral fashion to make the sides.
- Bake at 275° for 50-60 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spoon into meringues. Top with pie filling; sprinkle with pie spice.
To Make Ahead: Prepare the meringues a few days before. Store in an airtight container.
Nutrition Facts1 meringue with 1/3 cup whipped cream and 1/4 cup topping: 333 calories, 14g fat (9g saturated fat), 51mg cholesterol, 85mg sodium, 52g carbohydrate (45g sugars, 1g fiber), 3g protein.
Originally published as Individual Meringues topped with Whipped Cream and Apple Compote in Taste of Home Christmas Annual 2012
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