Apple Cloud Pavlovas

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. 



  • 6 egg whites. 
  • 1 cup of granulated sugar
  • 1 teaspoon of cream of tartar.


  • 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
  • Enjoy! 

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