Recipes > Desserts > Meringues > Apple Meringues

Apple Meringues


  • 6 apples
  • 2 or 3 tablespoonfuls of sugar
  • 3 whites of eggs
  • 3 ounces of pulverized sugar


Peel, quarter, and core the apples; set them on the fire in a saucepan with two tablespoonfuls of water; stir occasionally till done, then mix with them the sugar, and when cold put them on a tin or silver dish; arrange them as a mound on the middle of the dish. Beat the whites of eggs to a stiff froth, and mix the pulverized sugar with them; spread two thirds of that mixture all over and around the apples, smooth it with a knife; then put the other third in a paper funnel, and by squeezing it out, decorate the dish according to fancy. You may squeeze some small heaps of the mixture here and there, over and around the dish, or squeeze it out all around, giving it a rope-like shape. Dust with sugar, and put in an oven at 250 degrees for twenty to twenty-five minutes. Serve warm in the dish in which it has been baked.


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Hand-Book of Practical Cookery (1884).

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