Apple Meringue is the simplest and easiest of puddings to make! Soft pillowy meringue sits aloft a bed of stewed apples which contrast beautifully with the sweetness of the meringue!
I first learned to make Apple Meringue at school in my Home Economics class and it soon became a family favourite! It’s a fab, warming, comfort pudding for a chilly autumn or winter night. However it’s quite light and healthier than an Apple Meringue Pie as there is no pastry or added fat !
Who is Apple Meringue suitable for?
This light pudding is suitable for many people including:
- Coeliacs (gluten-free diet)
- Lactose intolerant (dairy free diet)
- Those following a fat free diet
- People recovering from any surgery, dental or orthodontic work (such as having braces tightened) which affects their ability to chew.
Can you make this dessert ahead of time?
You could certainly prepare the apples ahead of time by stewing and even freeze for when you need them. Then all you’d need to do would be to whisk up the meringue topping which is done in minutes.
How many people does Apple Meringue serve?
4 – 6 people and if you have any leftover just pop in the fridge and eat cold the next day!
Do you have to use cooking apples to make Apple Meringue?
Cooking apples are very tart in flavour with no sweetness but you can substitute dessert apples if you can’t get hold of any. I wouldn’t add any sugar though when stewing as their own natural sweetness should be enough (but taste and adjust accordingly). You could also substitute apple for another fruit like rhubarb as I have done this in the past!
What size serving dish should you use?
I used a 19 cm round tin but you could go up to a 21 cm dish easily. You could also use a glass or china dish.
What do you serve with Apple Meringue?
Another reason why I love this dessert is that you don’t need to serve it with anything else, it’s just great as it is. So unlike a pie or crumble you can actually save a few calories by not needing any custard or ice cream etc!
What ingredients do you need?
- cooking apples (Bramleys)
- granulated sugar
- lemon juice
- egg whites
- castor sugar (baker’s sugar)
How do you make Apple Meringue?
- First you peel, core and slice the cooking apples.
- Then stew the apples with lemon juice, water and some sugar.
- Once cooked adjust sweetness if necessary.
- Whisk egg whites until stiff.
- Then whisk in the castor sugar 1 tbsp at a time until thick and glossy.
- Pour stewed apples into a dish.
- Top with the meringue mixture.
- Pat with the back of a spatula to make ruffles.
- Finally bake for 15 minutes or until light golden brown.
More apple desserts you should try!
If I’ve whet your appetite for apple puddings then check out the following:
I’m sure you’ll love this light apple pudding! Do share it with me on social media tagging @FabFood4All if you make it, I’d love to see!
Pin for later!
- 3 cooking apples peeled, cored and thickly sliced
- 4 tbsp granulated sugar or to taste
- 1 tbsp lemon juice
- 1 tbsp water
- 3 egg whites
- 160 g / 5 ½ oz Caster sugar
- Preheat the oven to 180°C.
- Put the prepared apple slices in a saucepan and drizzle over the lemon juice, 4 tbsp sugar and 1 tbsp of water.
Stew the apples over a low heat for a few minutes under a
lid until tender (stirring a couple of times).
Once cooked taste and stir in a little more sugar if
necessary (don’t over sweeten as it’s nice to have a contrast to the very sweet
meringue topping). Then set aside.
- Now make the meringue by whisking (electric) the egg whites in a large clean bowl until they form stiff peaks.
- Gradually add the castor sugar 1 tbsp at a time whilst still whisking. You should end up with a smooth and glossy meringue.
Pour the stewed apples into an oven proof dish.
Put the meringue mixture on top of the apples
and spread evenly with a spatula.
Pat the meringue with your spatula to give a ruffled surface.
Bake in the oven for 15 minutes or until pale golden brown.
Use a 19 - 21 cm serving dish heat proof serving dish.
Other fruits such as rhubarb can also be used, just adjust the sugar accordingly.
If you're making this for someone convalescing from dental surgery etc then cook the apples until completely mushy.