Apple Meringue
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
apples
tart, peeled, cored |
|
| ¼ | cup |
butter
melted |
|
| ⅓ | cup |
raisins, seedless
white, plumped |
|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 3 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
apples
tart, peeled, cored |
|
| 59 | ml |
butter
melted |
|
| 79 | ml |
raisins, seedless
white, plumped |
|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 3 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
Directions
Slice apples about ¼ inch thick. Place in a well buttered baking dish . Pour melted butter over apples. Sprinkle with raisins, lemon juice and ½ of the sugar. Cover with aluminum foil and bake at 350℉ (180℃) for about 20 minutes, or until apples are tender.
Beat egg whites with salt until stiff. Gradually add the remaining sugar to make a stiff meringue. Spread meringue over apples to the edge of dish. Bake an additional 10 minutes, or until meringue is brown.
Serve warm. Cream may be added if desired.
