When I’m looking at recipes and thinking about what to make, my favourites are always the ones that I have all the ingredients for on hand, or can easily substitute with something else. I’ve been eying the applesauce with a meringue cap for ages on Orangette for ages, since I started digging back into the blog archives after I read Molly Wizenberg’s A Homemade Life, but I didn’t make it until this rainy afternoon. I had it for dessert, after my lunch.
Now that I’ve made this and tasted it, I don’t know why I didn’t just make it earlier. It’s so easy and quick to put together: the longest you’ll be waiting is while it’s in the oven, though the wait is worth it. I’m especially happy about the meringue and that it worked out in terms of sweetness, as my past endeavours with meringue weren’t sweet – mainly out of my thoughts that too much sugar or honey was being used in a recipe for a small amount of egg whites. This led to a kind of love-hate relationship with making meringue: I loved the idea of meringue, but didn’t like making it because of too many incidents of eggy, not sweet enough, and, according to my sister, once salty. This all changed for the better when I successfully made meringue cookies back in May of this year, inspired by some meringue cookies that were “just right” that I ate at a friend’s place. That is why I haven’t really featured any meringue recipes before, but this one will be the second one now, after the Peach Melba Spoom.
Meringue and I are reconciled.
Make sure you check out my guest post on Ginger Lemon Girl, in which I share my experiences and mishaps of making homemade, sugar-free marshmallows without corn syrup. It was only after I wrote my post did I realize I’ve been working on making marshmallows, off and on, for about three years! And all the while without a stand mixer.
Slightly Indulgent Tuesday Today is the first anniversary of Amy’s Slightly Indulgent Tuesday! It’s a great round-up every Tuesday of healthier recipes, and a great way to get to know and find new blogs and bloggers. Some are regulars, linking up their recipes and other tips since the beginning, while others, like me, are newer to the round-up. Celebrate this anniversary by linking up your recipe in the round-up, as I’m going to do with this recipe today.
Applesauce with Meringue
Adapted from Orangette
Getting a meringue that is crisp and crunchy is a difficult with honey, so the meringue I ended up with was on the spongier side, sort of like a marshmallow, but it was still alright. Though I haven’t tried it, marshmallow spread over the applesauce would be an alternative if you’re not keen on meringue, just be sure to adjust the baking time accordingly.
Next time, I will make a bigger amount so that everyone gets a proper-sized serving.
Serves 1; scale and increase amounts accordingly
About 2/3 cup unsweetened applesauce
About 1/2 tsp. ground cinnamon
1/4 to 1/2 tsp. vanilla extract
2 egg whites
1/2 cup honey
Preheat oven to 225ºF. Mix the applesauce with the cinnamon and vanilla. Pour into a small ramekin or dish (any shape will do) placed on a baking sheet or any oven-proof pan. Beat the egg whites with the salt until stiff and glossy peaks form, and fold in the honey. I poured in the honey all at once, although it would probably be better to do this at least a tablespoon at a time.
Use a spoon or spatula to spread and pile the meringue on top of the applesauce, forming peaks and mounds as you go. Bake for 1 hour and 45 minutes, or until the meringue is golden and dry to the touch. You can touch the meringue with your bare, naked finger for the briefest moment – you won’t get burned. Serve warm and enjoy!