Apple & Cream Meringues

• 4 egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon cider vinegar
• 1 teaspoon cornstarch
• 1 cup packed brown sugar
• 1-1/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 can (21 ounces) apple pie filling
• Apple pie spice

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Using a pencil, draw eight 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a
2. ; set aside.
3. Add vanilla and vinegar to egg whites; beat on medium speed until soft peaks form. Beat in cornstarch. Gradually beat in brown sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Cut a small hole in the corner of a pastry or plastic bag; insert a #18 star tip. Fill bag with meringue; pipe meringue in a spiral fashion to fill in circles on prepared pan. Pipe twice around the base of each shell in a spiral fashion to make the sides.
5. Bake at 275u0b0 for 50-60 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
6. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spoon into meringues. Top with pie filling; sprinkle with pie spice.

egg whites, vanilla, cider vinegar, cornstarch, brown sugar, heavy whipping cream, confectioners, apple pie filling, apple pie spice

Taken from www.tasteofhome.com/recipes/apple-cream-meringues/ (may not work)