Stuffed baked apples with meringue

Ingredients

Directions

1. 1

   For the vanilla sauce, stir the sauce powder, 50 g sugar and about 125 ml milk until smooth. Boil up the rest of the milk, star anise and cinnamon in a pot. Remove the pot from the hot plate, stir in the sauce powder and boil again for about 1 minute while stirring. Remove star anise, put sauce in a bowl and cool while stirring. Separate the eggs, put the egg white in a cool place.

2. 2

   Mix marzipan, egg yolk and Cointreau until creamy. Wash apples, dab dry and cut in half. Cut out the core (if necessary cut out with a large ball cutter). Grease 4 small ovenproof moulds at the bottom. Divide the apple halves into the moulds (or a large mould and/or fat pan). Place 1 teaspoon of jelly and the marzipan mixture in each of the apple halves. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, beat the egg whites until stiff and gradually fold in 180 g sugar. Stir in lemon juice at the end. Using a tablespoon, place a blob of meringue on each half of the apple and sprinkle with flaked almonds.

3. 3

   Place 1 teaspoon of jelly and the marzipan mixture in each of the apple halves. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In the meantime, beat the egg whites until stiff and gradually fold in 180 g sugar. Stir in lemon juice at the end. Using a tablespoon, place a blob of meringue on each half of the apple and sprinkle with flaked almonds. Bake for another 15-20 minutes until golden brown. Dust with icing sugar and add the vanilla sauce