Apple Meringue Squares
Healthy, because
Even smarter
This loose apple pie scores with its rich dietary fibres from apples and flour - this makes the intestines work and drives away ravenous appetite attacks. The almonds in various forms supply us with the antioxidant vitamin E: this protects the body cells from damage caused by free radicals.
Would you like even more digestive fibre in your apple pie? There are two ways to do this: Leave the peel on the apples, because they contain the most fibre. You can also replace part or all of the flour with wholemeal spelt flour. If necessary, add some milk so that the cake does not get too dry.
Ingredients
- For the dough
- 200 grams softened butter
- 100 grams sugar
- 2 packets Vanilla sugar
- 1 pinch salt
- 3 egg yolks
- 1 egg
- 350 grams Pastry flour
- 2 tsps Baking powder
- 4 Tbsps milk
- 2 tsps grated Lemon peel
- For the topping
- 1 ½ kilograms Russet apple
- juiced lemons
- 100 grams ground almonds (blanched)
- 100 grams sugar
- 3 egg whites
- 1 pinch salt
- 125 grams powdered sugar
- 4 Tbsps chopped almonds
- 4 Tbsps slivered almonds
Preparation steps
For the dough: Line a baking sheet with parchment paper. Preheat the oven to 200°C (approximately 390°F).
Combine butter, sugar, vanilla sugar and salt in a bowl and stir until creamy. Add egg yolks and 1 whole egg to butter mixture and stir until foamy. Mix flour with baking powder. Add milk and lemon zest to butter mixture, then stir in dry ingredients.
For the topping: Peel, quarter and core apples, then julienne. Sprinkle with lemon juice. Spread dough onto prepared baking sheet, sprinkle with almonds and apples. Sprinkle with sugar and bake for about 30 minutes. Remove and let cool.
Meanwhile, beat egg whites with 1 pinch of salt and powdered sugar until stiff. Spread whites onto cooked pastry. Sprinkle chopped or sliced almonds on top of meringue.
Reduce the oven temperature to 180°C (approximately 350°F) and bake until meringue is golden brown, about 20 minutes. Remove, slice and serve.
