Apple with Special Meringue

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

It is always useful to have different apple recipes because there is so much of the year when there is really no other fresh fruit. This simple recipe makes stewed apple or purée more exciting. You could also use it on rhubarb. Remember to grate the lemon rind before you squeeze the juice out.


  • about 6 cooking apples
  • 1 teaspoon powdered mace (optional) or cinnamon
  • 3


Stew the apples with the brown sugar and the mace, the lemon juice and a little water. Put in an ovenproof serving dish and let cool. Pre-heat the oven to Gas 6 (400°F/200°C). Whisk the egg whites until stiff. Add the caster suger (reserve a little for sprinkling on the top) and whisk