Apple compote with macaroon cap

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 750 g sweet apples (e.g. Jonagold)
  • 3 TABLESPOONS Lemon juice
  • 4-5 Tbsp Calvados (French apple spirit)
  • 2 TABLESPOONS + 150 g sugar
  • 1 TEASPOON Cornstarch
  • 7-10 Tbsp Grease
  • 2 fresh protein (Gr. M)
  • 8 Drops of bitter almond aroma
  • 175 g ground almonds without skin
  • 1-2 TABLESPOONS flaked almonds

Directions

  1. 1

    Peel and quarter the apples and remove the core. Cut apples into slices. Bring to the boil with 2 tablespoons lemon juice, Calvados and 2 tablespoons sugar. Steam covered for about 2 minutes. Mix starch and 2 tbsp. cold water.

  2. 2

    Stir into the apples and simmer for about 1 minute. Divide the compote into four greased ovenproof dishes (each containing approx. 250 ml; approx. 5 cm high, 9 cm Ø).

  3. 3

    Beat egg whites until stiff. Add 150 g sugar, 1 tablespoon lemon juice and bitter almond flavour. Continue beating until the sugar has dissolved. Fold in ground almonds.

  4. 4

    Pour the macaroon mixture into a piping bag with a large perforated spout and squirt onto the compote. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 10 minutes. Roast the flaked almonds in a pan until golden brown.

  5. 5

    Take out and sprinkle over the dessert.

Nutrition Facts

KCAL
580 kcal
CARBS
68 g
FATS
27 g
PROTEINS
12 g

Categories & Tags

Dessert