| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 1/4 | lb | Amaretti |
| 4 | tb | Light rum |
| 1 1/2 | lb | Cooking apples |
| 2 | tb | Unsalted butter |
| 1/2 | ts | Cinnamon |
| 1/2 | c | Brown sugar; firmly packed |
| 3 | Egg whites | |
| 1/4 | ts | Salt |
| 1/3 | c | Sugar |
| 1/3 | c | Super fine sugar |
INSTRUCTIONS
Cover the bottom of a china flan dish with the amaretti and pour the rum over them. Peel, core, and thinly slice the apples into a saucepan; add the butter, cinnamon, brown sugar, and 2-3 tablespoon water. Simmer for 10-15 minutes, or until the apples are just cooked. Leave to cool, then spoon the apples over the amaretti. Beat the egg whites with the alt until stiff but not dry. Stir in the granulated sugar and beat for about 2 minutes or until the meringue mixture is smooth and glossy. Fold in the superfine sugar and immediately spoon the meringue over the apples. Swirl the meringue into soft peaks with a spatula. Bake for 10-15 minutes in the center of a preheated oven at 350° until the meringue is pale beige. Serve hot or cold, with a bowl of fresh cream. Tootie Notes: Ladyfingers can be used instead of the amaretti. Recipe by: Creative Cooking Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Oct 17, 1997
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