145M Total Time
20M Prep Time
6 - 8 Servings
Ingredients and Directions
Use an egg separator to carefully separate egg whites from egg yolks. Allow egg whites to sit at room temperature for at least 30 minutes. This will help create more volume in the meringues!
Preheat oven to 250 degrees and line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
Add 1 ½ cups sugar a little bit at a time, beating on high speed until stiff peaks form and meringue is no longer gritty, scrapping down the sides of the bowl. This will take about 10-15 minutes. Note: hand beaters are not recommended as they do not get as much speed and therefore volume in your egg whites.
Beat in lemon juice and vanilla extract. Using a rubber spatula, gently fold in cornstarch.
Using a spring loaded ice cream scoop, gently scoop out rounds of meringue onto prepared baking sheets about 2” apart.
Use the back of a small spoon to create indents in the middle of each meringue for the filling.
Bake 40-45 minutes until meringues are dry to the touch.
Turn off oven and let meringue dry out completely in oven with the door closed for 30 minutes.
- 6 egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1 pinch salt
- 1 1/2 cups sugar
- 1 tsp. lemon juice
- 1/2 tsp. vanilla
- 2 1/2 tsp. cornstarch
- Apple Pie Filling
Meanwhile, peel and dice apples and place in a heavy bottomed pot or sauce pan.
Add lemon juice, brown sugar, pumpkin pie spice, and a pinch of salt.
Cook over medium heat for 7-10 minutes or until apples are softened but still firm.
Cool before filling meringues.
- 10 cups peeled and diced honey crisp apples (about 6 large apples)
- 1/2 cup lemon juice
- 1/2 cup light brown sugar
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 store-bought salted caramel sauce
To serve, place a meringue on a serving plate and fill with a small scoop of apple filling. Drizzle with salted caramel sauce and serve immediately.
Meringues can be stored at room temperature in an airtight container for up to two weeks. Fill with apples just before serving. Do not store with filling in the meringues or they will become soggy.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.