There's magic in egg whites -- and their ability to transform color and size with the whisk of a few bent pieces of metal. And when they are baked at a low temperature to become meringues, there's nothing like it. We drizzled ours with goat milk caramel and topped with spiced apple slices.
FOR THE MERINGUE.
- 6 egg whites.
- 1 cup of granulated sugar
- 1 teaspoon of cream of tartar.
FOR THE APPLES
- 4 Red apples
- 1 ¼ cups of water
- 1/4 cup of granulated sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of grated ginger
And some caramel... from Fat Toad Farm.
For the meringue.
- Preheat the oven to 325 F
- Beat the eggs in a mixer until soft peaks form.
- Add the cream of tartar -- and then the sugar (delicately).
- Beat until firm peaks form. Make sure you cannot feel any sugar granules between the fingertips.
- Line baking sheets with parchment paper and divide the mixture into dollops onto the paper. They should be about 3 inches in diameter. Make sure they are a little flat on top -- no Hershey's Kisses shapes!
- Place them inside the oven and turn down the heat to 275 F.
- Bake for about 1 hour and 45 minutes.
- Turn off the oven heat and allow meringue to bake in the residual heat until the oven is cool. The meringues should be totally dry and cracky.
For the apples:
- Peel and slice the apples
- Place a skillet over medium heat and pour in water, sugar and the spices.
- Cook until the apples are softened but still maintain their shape.
- Remove the apples and leave behind the juices.
- Reduce the mixture until nappant and toss the apples back in.
- Allow both meringue and apples to cool to room temperature.
- Place a meringue on a plate.
- Drizzle a teaspoon of caramel on top of the meringue
- Place a few slices of apples on top