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
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