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BECKY LUIGART-STAYNER Photo by: BECKY LUIGART-STAYNER

Baked Apples with Meringue

Cooking Light NOVEMBER 1998

  • Yield: 4 servings (serving size: 1 apple and 1/4 cup sauce)

Ingredients

  • 1 tablespoon stick margarine or butter
  • 2 cups chopped McIntosh or other cooking apple (about 2 apples)
  • 1 tablespoon dried currants or raisins
  • 1 tablespoon dark rum
  • 1 teaspoon brown sugar
  • 4 McIntosh or other cooking apples
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 2 large egg whites
  • 1/4 cup granulated sugar

Preparation

Preheat oven to 350°.

Melt margarine in a large skillet over medium-high heat; add 2 cups chopped apple, and sauté 5 minutes. Stir in currants, rum, and brown sugar, and cook 1 minute. Set aside.

Core 4 apples, cutting to, but not through, bottoms. Enlarge cavity of each apple by cutting out about 1 inch around inside of core. Peel top half of each apple. Place apples in an 8-inch square baking dish. Spoon 1/2 cup apple mixture into center of each apple. Pour maple syrup and cider over apples; cover dish with foil. Bake at 350° for 15 minutes. Remove from oven; uncover dish.

Beat the egg whites at high speed of a mixer until foamy. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon the mixture into a pastry bag fitted with a star tip. Pipe the egg white mixture onto tops of apples. Bake the apples at 350° for an additional 20 minutes or until lightly browned. Serve baked apples with sauce.

Note: A heavy-duty zip-top plastic bag can be used instead of a pastry bag. Spoon egg white mixture into bag; Snip 1 bottom corner of bag for opening.

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 11%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 2.1g
  • Carbohydrate: 69.2g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 65mg
  • Calcium: 44mg
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Baked Apples with Meringue recipe

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