Apple Meringue

This is the kind of dessert that looks like it came from a French bistro menu and takes about an hour at home. Tart apples are sliced, layered in a buttered baking dish, drizzled with melted butter and fresh lemon juice, scattered with plumped white raisins, and covered with half the sugar. They bake covered until fully tender, about 20 minutes.

Then comes the meringue. Egg whites beaten with salt until stiff peaks form, then sugar added gradually to make a glossy, stable meringue that spreads to the edges of the dish. Sealed to the edge is important: any gap and the meringue can weep or shrink away. Back in the oven for another 10 minutes until the peaks turn golden brown.

Serve warm. A pour of cream over the top is optional but not unnecessary.

Chef Tips

• Plump the raisins before using by soaking them in warm water for 10 minutes. They stay soft and juicy instead of turning chewy in the heat.
• Make sure the apples are fully tender before adding the meringue. The meringue stage is short, and undercooked apples won’t finish in just 10 more minutes.
• Spread the meringue to the very edge of the dish. This seals the steam in and prevents the meringue from weeping.
• Egg whites whip best at room temperature. Cold whites from the fridge take longer and produce a less stable result.

Variations

• Add cinnamon: Mix ½ teaspoon of cinnamon into the sugar before layering over the apples for warmth.
• Lemon meringue style: Add a teaspoon of lemon zest to the meringue for a citrus note that bridges the apple and egg layers.