Baked meringue apples with fluffy sabayon

Baked meringue apples with fluffy sabayon

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  • 6
  • Easy
  • 30 minutes
  • 30 minutes
  • Paul Cluver Weisser Riesling Noble Late Harvest 2010


  • 6 Golden Delicious apples
  • 3 T light brown sugar
  • 6 cinnamon sticks
  • 1/4 cup organic apple juice
  • For the meringue:
  • 1 free-range egg white
  • 55 g caster sugar
  • For the sabayon:
  • 2 free-range egg yolks
  • 3 T Zesty white wine

Cooking Instructions

Preheat the oven to 180°C.

Slit the apples horizontally around the middle and place on a baking tray. Sprinkle with brown sugar, insert a cinnamon stick into each one at the stem and drizzle with apple juice. Bake for 20 minutes.

Spoon the meringue over the baked apples and return to the oven to bake until the meringue is golden brown. Remove and serve hot with a generous drizzle of sabayon.

To make the sabayon, whisk the egg yolks and sugar over a bain-marie until foamy. Make sure that the water is not too hot or the eggs will scramble. Slowly add the wine and whisk continuously until pale and creamy.

To make the meringue, whisk the egg white and sugar until soft peaks form and the mixture becomes glossy.

Browse more meringue recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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