Note: In the original recipe there are 8 apples but, as you see in the photo below, I made only with 3 apples and made a Pavlova-like dessert with the rest of the merengue.
• 8 red apples
• 1,5 cup granulated sugar
• 1 cup water
• 3-4 egg whites
• ½ cup hazelnut or walnut (crushed)
• 1 table spoon seedless raisins
• 1 coffee spoon ground cinnamon
• ½ coffee spoon grated nutmegs
• 1 table spoon vanilla sugar
Peel the apples, carve the part with seeds with a apple corer.
Put the apples into a sauce pan, add sugar and water.
Cook the apples on low-medium heat until they soften. Take them out of the syrup when they soften, put them on a baking tray covered with a baking paper. Continue to cook the syrup until it thickens.
Mix walnut, raisin, cinnamon nutmeg and vanilla in a small bowl. Stuff the core of apples with this mixture.
Whisk the egg whites until stiff peaks form.Then add the syrup while you keep whisking it rapidly.
Pipe merengue on the apples in the form of a “turban”
Bake the apples with merengue in the oven (heated 100 Celsius) until the merengue would have a light-pink color.