- 5 big apples
- Few tablespoons butter
- Few tablespoons caramel
- 100ml water
- 100g sugar
- Vanilla pod
- 2 egg whites
- 2 tablespoons sugar
1. Peel 4 apples and slice into wedges. Put a little bit of butter and caramel on the bottom of small, round, few fingers width baking molds, then add the apples. Add as much as to make an apple mountain, twice bigger than fits into the mold (apples will cook down during baking). Cover the molds with wet baking paper, then put foil on top and bake in a pre-heated oven at 180 °C for around 30 minutes. Place the molds in the refrigerator to set and cool overnight.
2. Take the last apple and scoop out apple balls or cut into small squares. In a pot add the water, sugar and vanilla pod and cook the syrup. You can use apple peels as well. In the same syrup, on a low heat, parboil the apple balls until they begin to look clear. Allow to cool.
3. Whisk the egg whites together with sugar and squeeze some lemon juice. You will get a wet meringue.
4. Place the baked apple pie and wet meringue on a plate. You can sprinkle with some biscuit crumbs and brown the top of the meringue with a caramelizer, if you have.