Meringue Baked Apples are an old-fashioned fruit side dish that turns simple baked apples into something especially elegant. Recipes pairing baked apples with sugar, preserves, and meringue became popular in American home cooking when cooks looked for attractive desserts made from familiar pantry ingredients. In this version, six apples are cored, partially filled with sugar and cranberry jelly, dotted with butter, and slowly baked until tender. A fluffy meringue made from egg whites and the remaining sugar is then piled over the fruit and returned to the oven until delicately set. The tart cranberry jelly contrasts beautifully with the sweet apples and airy topping. The handwritten card even recommends serving the apples with roast pork, making this an intriguing vintage sweet-and-savory accompaniment as well as a dessert.
Ingredients
- 6 baking apples (large )
- 6 tbsp granulated sugar (divided)
- 6 tbsp cranberry jelly (approximately)
- 1 tbsp butter (cut into 6 small pieces)
- ¾ cup water
- 2 egg whites
Instructions
Step 1: Prepare the Apples
- Wash and core the apples.
- Cut a thin slice from the top of each apple, slanting the cut toward the center to form a well.
Step 2: Fill the Apples
- Place 1 tsp sugar and a small amount of cranberry jelly in the center of each apple.
- Top each with a small piece of butter.
Step 3: Add Water
- Arrange the apples in a baking dish.
- Add 3/4 cup water to the dish.
Step 4: Bake the Apples
- Bake at 350°F for about 30 minutes, or until the apples are tender but still hold their shape.
Step 5: Make the Meringue
- Beat the egg whites until they form soft peaks.
- Gradually beat in the remaining sugar until the meringue is glossy and holds firm peaks.
Step 6: Top the Apples
- Remove the baking dish from the oven.
- Pile the meringue over the tops of the baked apples.
Step 7: Finish Baking
- Return the apples to the oven and bake for about 15 minutes longer, until the meringue is set and lightly golden.
- Serve warm.
Tips
- Choose firm baking apples such as Granny Smith, Braeburn, Jonathan, or Rome so they retain their shape while baking.
- Core the apples without cutting completely through the bottom to help keep the filling inside.
- Use whole-berry cranberry sauce in place of cranberry jelly for additional texture.
- Add a small pinch of cinnamon to the sugar for a warmer fall flavor.
- For a sweeter variation, drizzle a little maple syrup into each apple before baking.
- Watch the apples closely during the first bake; very ripe apples may become tender in less than 30 minutes.
- Beat the egg whites in a clean, grease-free bowl for the best meringue volume.
- Spread the meringue so it makes contact with the apple around the edges, helping it stay in place.
- Serve warm as an old-fashioned dessert or follow the handwritten card's suggestion and serve alongside roast pork.
Nutrition
Calories: 220kcalCarbohydrates: 48gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 25mgPotassium: 250mgFiber: 5gSugar: 38gVitamin A: 130IUVitamin C: 10mgCalcium: 18mgIron: 0.4mg