Apple Rum Meringue Recipe

• 1/4 lb Amaretti
• 4 Tbsp. Light rum
• 1 1/2 lb Cooking apples
• 2 Tbsp. Unsalted butter
• 1/2 tsp Cinnamon
• 1/2 c. Brown sugar, firmly packed
• 3 x Egg whites
• 1/4 tsp Salt
• 1/3 c. Sugar
• 1/3 c. Super fine sugar

1. Cover the bottom of a china flan dish with the amaretti and pour the rum over them.
2. Peel, core, and thinly slice the apples into a saucepan; add in the butter, cinnamon, brown sugar, and 2-3 Tbsp.
3. water.
4. Simmer for 10-15 min, or possibly till the apples are just cooked.
5. Leave to cold, then spoon the apples over the amaretti.
6. Beat the egg whites with the alt till stiff but not dry.
7. Stir in the granulated sugar and beat for about 2 min or possibly till the meringue mix is smooth and glossy.
8. Mix in the superfine sugar and immediately spoon the meringue over the apples.
9. Swirl the meringue into soft peaks with a spatula.
10. Bake for 10-15 min in the center of a preheated oven at 350 till the meringue is pale beige.
11. Serve warm or possibly cool, with a bowl of fresh cream.
12. Tootie Notes: Ladyfingers can be used instead of the amaretti.

amaretti, light rum, cooking apples, butter, cinnamon, brown sugar, egg whites, salt, sugar, super

Taken from cookeatshare.com/recipes/apple-rum-meringue-67842 (may not work)