Meringues with Poached Apples and Sorbet Recipe

That lovely bit of of Pink Lady® apple adds a zing that tops it all off perfectly.  

<h1>Meringues with Poached Apples and Sorbet Recipe</h1>
  • 15-20 mins to prepare

  • 1 hour to cook

  • Serves 4


  • 2 - Large egg whites
  • 1 - Pinch of salt
  • 110g - Caster sugar
  • 4 - Apples each cut into 8 wedges, cored and sliced into 5mm pieces
  • 100g - Caster sugar
  • 100ml - Water
  • 1 - Softly whipped cream

Full preparation

  1. Preheat the oven to Gas mark 3/160C/fan oven 150.
  2. Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form when the whisks are lifted. Add the sugar a few tablespoons at a time whisking well between each addition until stiff and glossy.
  3. Put a small blob of meringue at each corner of the oven tray to secure the paper. Put 4 mounds of meringue on the paper and using the back of a spoon push into an approximately 10cm circle making a slight indent in the centre.
  4. Bake for 10 minutes, lower oven to Gas mark 1/4/100C/fan oven 100 and bake for 1 hour until they lift off the tray easily. Cool on a wire track and store in an airtight container.
  5. Meanwhile to make the sorbet and poached apples, put the apple slices in a large pan with the sugar and water. Cook covered on a medium heat for 10 minutes until soft.
  6. Remove 24 apple slices, put in a bowl and reserve.
  7. Tip the rest of the apples into a processer and blitz to a puree. Freeze the puree overnight. Blitz again in the processor until smooth and paler and refreeze for a minimum of 4 hours.
  8. To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1398? We’d love to see!

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