Apples main page

Apple and berry crisp
Apple au gratin
Apple benjamin
Apple betty
Apple blueberry crisp
Apple bread pudding
Apple-butterscotch pie
Apple charlotte
Applecake with hot butterscotch sauce
Apple cheese crisp
Apple coffee cake
Apple-cranberry crisp
Apple crêpes
Apple crunch
Apple fritters with apricot sauce
Apple fruit cake
Apple herbert
Apple mousse grand marnier
Apple pudding
Apple sauce cake
Apple strudel
Apple strudel with cranberry sauce
Apple strudelettes
Apple tart alsacienne
Cider apples
Country apple cake
Country apple pie
Double apple cake
Dark apple spice cake
English apple pudding
Flamed apples
French apple tart
Maple apple and bluebery crisp
Meringue apple tart
Meringue baked apples
Tarte tatin

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 4

4 large baking apples
2 ounces butter
3 ounces sugar
3 egg whites
4 ounces powdered sugar

Preheat oven to 350 degrees.
Peel, and core the apples leaving the stem end closed.
Cream the butter with sugar.
Fill cavity of apples with butter mixture. Arrange in a baking dish.
Bake until apple are tender.
Beat the egg whites with cream of tartar until medium firm.
Gradually, add the sugar and continue beating until stiff.
Coat the apples with meringue.
Bake till brown, about 5 to 7 minutes. Serve hot or cold.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy. © 1999-2021 All rights reserved.