Summary

Ingredients

• 6 large apples, crumbly (e.g .: Cox Orange, Elstar or Boskop)

For the filling:

• 40 g almond (s), chopped
• 5 tablespoon liqueur, (almond liqueur e.g .: amaretto)
• 100 g biscuit (s), crumbled amarettini
• 1 tablespoon sugar, brown
• 2 tablespoon butter, liquid

For the meringue topping:

• 2 egg whites
• 30 grams sugar
• 1 pinch (s) ground cinnamon

Moreover:

• Butter, for the mold
• 6 sticks cinnamon

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Instructions

1. Wash the apples and cut off a lid. Hollow out apples. Finely dice the pulp and set aside. Place the apples in a greased baking dish with the opening facing up. Preheat the oven to 180 ° (convection: 160 °).
2. Roast the almonds in a pan without fat. Mix the liqueur with the amarettini, add the roasted almonds, sugar, butter and apple pulp. Pour the amarettini mixture into the apples. Bake the baked apples in the oven for 25-30 minutes.
3. Beat egg whites with sugar and cinnamon until stiff, put in a piping bag and put in a cool place.
4. Take the baked apples out of the oven. Reduce the oven temperature to 150 °. Sprinkle a bonnet of stiffly beaten egg white on each apple, stick 1 cinnamon stick in the middle. Bake the baked apples in the oven for another 5-7 minutes until the meringue begins to brown.
5. Serve with vanilla sauce.
6. Variants: Whether classic with raisins, marzipan and almonds or nutty with nougat and chopped nuts: There can always be new surprises under the meringue hood.