Cooking process
Recently I tried deliciously tasty baskets with a juicy apple filling under a crispy meringue cap and I wanted to share a recipe with you.
Just imagine: delicious short dough, delicate apple filling with lemon flavor and fragile meringue … The baskets with apples and meringue will surely please you and your loved ones on a festive day.
We put flour, butter, sugar powder and vanilla sugar into a bowl, crush it into crumbs. For this purpose, you can use a food processor.
We add yolks, we mix. Quickly roll the dough into a bun, wrap it in a film and put it in the refrigerator for at least 20 minutes.
Let us take care of the preparation of the filling. Apples are peeled and peeled. Then cut into small cubes. We put apples, butter, sugar, juice and lemon zest into a thick-bottomed pan. The amount of sugar can be adjusted depending on how sweet apples you get. The contents of the pan are gently mixed, put on minimum fire. As soon as the oil has melted, mix again, cover the pan with a lid and stew apples to medium softness. The time of extinguishing depends on the type of apples.
We take the dough from the refrigerator, divide it into 12 identical parts. Each part is rolled into a cake, slightly larger than the diameter of the molds (I have a diameter of the molds – 8 cm). We put the cakes into silicone molds and press the dough well on the bottom and sides. Then we remove them in the freezer for 15 minutes, so that when baking they do not lose shape.
After 15 minutes we take out the molds and put them in the oven heated up to 200 degrees for 5-15 minutes (depending on the oven).
In the finished baskets we spread the apple filling, gently tamping. On top of the filling, put one on any frozen (not unfreezing) berry.
Let’s prepare the meringue. We beat cooled proteins, in portions pouring sifted sugar powder. Pour in the lemon juice and beat it with a mixer, until the mass becomes thick and dense. At the end of whipping, we introduce cornstarch.
We spread the protein mass into the confectioner’s bag and set it on top of the apple filling. We put the baskets in a preheated to 140 degrees oven, bake about 40-60 minutes, depends on the characteristics of your oven. The finished meringue should be slightly cream colored and when tapping it should be dry. Cool the baskets and gently remove them from the molds. The main thing is, do not go for the hat, it’s very fragile.
Baskets with apples and meringue are ready. Have a nice tea!
Basket with apples and meringue
Baskets with apples and meringue are delicious short dough, delicate apple filling with lemon flavor and fragile meringue …
Ingredients
Flour 150 g
Butter (chilled) – 80 g
Sugar powder – 30 g
Yolk – 3 pcs.
Vanilla sugar – 1 tsp.
Filling:
Apples – 500 g
Butter – 20 g
Sugar – 20 g
Lemon juice – 1-2 tablespoons.
Zedra – 1 lemon
Berry fresh or frozen – 12 pcs.
Meringue:
Protein – 3 pcs.
Sugar powder – 120 g
Corn starch – 10 g
Lemon juice – 2 tsp.
Cooking process
Recently I tried deliciously tasty baskets with a juicy apple filling under a crispy meringue cap and I wanted to share a recipe with you.
Just imagine: delicious short dough, delicate apple filling with lemon flavor and fragile meringue … The baskets with apples and meringue will surely please you and your loved ones on a festive day.
We put flour, butter, sugar powder and vanilla sugar into a bowl, crush it into crumbs. For this purpose, you can use a food processor.
We add yolks, we mix. Quickly roll the dough into a bun, wrap it in a film and put it in the refrigerator for at least 20 minutes.
Let us take care of the preparation of the filling. Apples are peeled and peeled. Then cut into small cubes. We put apples, butter, sugar, juice and lemon zest into a thick-bottomed pan. The amount of sugar can be adjusted depending on how sweet apples you get. The contents of the pan are gently mixed, put on minimum fire. As soon as the oil has melted, mix again, cover the pan with a lid and stew apples to medium softness. The time of extinguishing depends on the type of apples.
We take the dough from the refrigerator, divide it into 12 identical parts. Each part is rolled into a cake, slightly larger than the diameter of the molds (I have a diameter of the molds – 8 cm). We put the cakes into silicone molds and press the dough well on the bottom and sides. Then we remove them in the freezer for 15 minutes, so that when baking they do not lose shape.
After 15 minutes we take out the molds and put them in the oven heated up to 200 degrees for 5-15 minutes (depending on the oven).
In the finished baskets we spread the apple filling, gently tamping. On top of the filling, put one on any frozen (not unfreezing) berry.
Let’s prepare the meringue. We beat cooled proteins, in portions pouring sifted sugar powder. Pour in the lemon juice and beat it with a mixer, until the mass becomes thick and dense. At the end of whipping, we introduce cornstarch.
We spread the protein mass into the confectioner’s bag and set it on top of the apple filling. We put the baskets in a preheated to 140 degrees oven, bake about 40-60 minutes, depends on the characteristics of your oven. The finished meringue should be slightly cream colored and when tapping it should be dry. Cool the baskets and gently remove them from the molds. The main thing is, do not go for the hat, it’s very fragile.
Baskets with apples and meringue are ready. Have a nice tea!