Apple compote under almond-macaroon cap

Name: Apple compote under almond-macaroon cap
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 large sweet apples (about 750 g ); 3 TABLESPOONS Lemon juice; 3 TABLESPOONS Calvados; 2 TABLESPOONS + 150 g sugar; 1 tsp (6 g) Cornstarch; 2 Protein (M); 8 drops of bitter almond baking oil; 175 g ground almonds without skin; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 large sweet apples (about 750 g )
3 TABLESPOONS Lemon juice
3 TABLESPOONS Calvados
2 TABLESPOONS + 150 g sugar
1 tsp (6 g) Cornstarch
2 Protein (M)
8 drops of bitter almond baking oil
175 g ground almonds without skin
7-10 Tbsp Grease

Directions

1
Peel and quarter the apples and cut out the core. Halve the apple quarters lengthwise and cut into slices. Mix apples, 2 tbsp. lemon juice, Calvados and 2 tbsp. sugar in a pot.
2
Bring to the boil, cover and stew for about 2 minutes. Mix starch and about 2 tbsp. cold water. Pour starch into the compote and simmer for about 1 minute while stirring. Put the compote into 4 greased, ovenproof small moulds (approx. 250 ml content/ 5 cm high, 9 cm Ø)
3
Beat the egg whites until stiff, then add 150 g sugar and continue beating for 1-2 minutes. Then add 1 tbsp. lemon juice and bitter almond oil and fold in the almonds carefully. Put the macaroon mixture into a piping bag with a large perforated spout and sprinkle it on the compote like a cord. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes