This easy meringue dessert makes an impressive Christmas lunch finale, combining the spices associated with Christmas with hints of fruit mince-pie in the sauce. The individual meringues may be made a week before and the sauce made early on the day, then assembled at serving time.
The Meringues
4 egg whites
225g caster sugar
1 tsp cornflour
1 tsp vanilla extract
1 tsp white vinegar
4 tsp ground cinnamon
300 ml thick cream
2 Tbs icing sugar, sifted
The Caramel Apples
4 granny smith apples
1 Tbs lemon juice
2 Tbs (40g) unsalted butter
2 Tbs honey
250g fruit mince
2-3 Tbs brandy
Preheat the oven to 120c. Line a baking tray with baking paper. whisk egg whites until stiff. Gradually add caster sugar until the mixture is glossy. Add the cornflour, vanilla, vinegar and cinnamon and whisk until combined. Draw eight 8 cm circles on the baking paper and pile the mixture into each circle, smoothing the sides. Make an indent in the top of each one and bake for 1 hour. Turn the oven off and leave in the oven to dry out.
To make the caramel apple topping, core the apples and cut into six wedges then toss them in the lemon juice. Melt the butter and honey in a pan over low heat. Add apples and cook, stirring, until the apples caramelise. Add the fruit mince and brandy and cook until heated through. Whip cream and icing sugar together until thick, pile into the meringues, top with apples and sauce.
From Delicious, Lets Do Lunch, p 64. 2003
ALMOST ITALIAN 
What a glorious dessert, Francesca. Just lovely.
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Thanks Liz, we both seem to be in a meringue mood this week. Keen to try your rose cream in these.
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Beginning to think that meringue and humidity don’t mix! I always thought they are a great fallback when time is tight because they store so well, but now I’m not so sure. Your dessert looks delicious never the less, I’ll tuck the idea away for less humid times…
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I can imagine it is quite humid up your way. Not so bad here- just dry old Melbourne. Hot and dry!
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The G.O. both think these would be lovely for Christmas day afternoon tea… not this year but maybe the next I’ll be able to focus on food instead of packing boxes!
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Ay yes, ella Dee, a life of boxes and unpacking- but how exciting is that! what a wonderful Christmas you will have in your old/new house in TA.
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That looks as gorgeous as it does delicious. I wish I was not expected to make cheesecake! Very nice, thanks Francesca.
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I do rather fancy a cheesecake. Maybe I might add it to someone’s ‘bring aplate’ list.
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Francesca. That looks lovely. I am always whipping up meringues to use up egg whites. Was the recipe specifically in a Christmas section or did you make the connection?
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No it wasn’t, just a lunch dessert from that book. But the ingredients suggest Christmas to me. It is rather rich. A bit like a pudding.
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I would love it if you would drop by and rustle this up in my kitchen. Failing that I will definitely try it myself soon.
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They are so easy Debra, Although Sandra, who has moved to Brisbane, thinks it may be too humid up there to make meringue. Or are you back in Bagni? Yes, I’ll just drop in.
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Very nice Signora. Some pre-prep is essential for Christmas.
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Thanks Signorina- now in full swing and a touch anxious too.
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You’re a professional, you’ll be fine. I’m going to do a mascarpone and fig trifle with almond crumble this year. The crumble can be made ahead, and like yours, quick to assemble.
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That sounds delicious. You know the crazy thing with catering on a mass scale, no photos will be taken- just too hard. Are you using fresh figs? The almond crumble sounds interesting.
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Yes definitely fresh figs. Delizioso.
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A super festive but lighter ending to Chrissy lunch. Nice one.
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It is a lighter ending but very rich.
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That is a absolutely wonderful idea…all I have to do is convince my traditional family to have it for dessert on Christmas Day…:)
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Or Boxing Day or New Year.
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We’re having a pavlova using some blood orange curd I made so I like the idea of spicing the meringue.
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This sounds like a delightful ending to a meal. Light but very flavorful.
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