Apple Cobbler With Almond Meringue
- 1 1/2 lb apples, peeled, quartered, cored and cut into thick slices
- 3 tbsp lemon juice
- 3 tbsp apple brandy
- 3/4 cup granulated sugar + 2 tbsp
- 1 tsp cornstarch, mixed with 1 tbsp water to make a paste
- 2 None egg whites
- 8 drops bitter almond oil
- 1 3/4 cups ground almonds
- 1-2 tbsp sliced almonds, toasted, to decorate
- Preheat oven to 400u0b0F. Grease 4 - 8 oz ramekins. Bring apples, 2 tbsp lemon juice, apple brandy, and 2 tbsp sugar to a boil, cover and cook for 2 mins. Add cornstarch slurry and cook for 1 min. Divide between ramekins.
- To make the topping, whip egg whites, gradually adding 3/4 cup sugar, until stiff and glossy. Add remaining lemon juice and bitter almond oil. Add ground almonds then transfer to a piping bag with a large plain tip. Pipe the meringue topping over the compote in a large "rope" pattern and bake for 8-10 mins. Top with toasted sliced almonds.
apples, lemon juice, apple brandy, granulated sugar , cornstarch, egg whites, almond oil, ground almonds, almonds
Taken from recipes-plus.com/api/v2.0/recipes/18602 (may not work)