Summary

Ingredients

• 200 g suar
• 125 ml water
• 4 apples
• 125 g almond (s) or nuts, whole kernels
• 2 tablespoon sultanas
• 1 teaspoon cinnamon powder
• 1 packet vanilla sugar
• 1 teaspoon allspice powder
• 2 egg whites
• Fat for the shape

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Instructions

1. Peel the 4 apples and remove the cores using a cookie cutter.
2. In a saucepan, bring 200 g sugar and 125 ml water to a boil over medium-high heat.
3. Add the peeled apples to the boiling syrup, cover the pan, and cook over medium heat for 10-15 minutes until the apples are tender.
4. Remove the apples from the syrup using a slotted spoon. Reserve the remaining syrup.
5. In a bowl, combine the almonds (or nuts), sultanas, 1 tablespoon of the reserved syrup, cinnamon powder, allspice powder, and vanilla sugar.
6. Spoon the almond and sultana mixture into the hollow center of each apple.
7. Place the filled apples in a greased ovenproof dish.
8. In a clean bowl, beat the 2 egg whites until stiff peaks form.
9. Gently fold 1 tablespoon of the reserved syrup into the beaten egg whites.
10. Transfer the egg white mixture to a piping bag and pipe it onto each apple in a turban shape.
11. Place the dish under the broiler at high heat (230°C / 450°F) for 3-5 minutes until the meringue is light golden and set.