Sand Baskets with Apples and Meringue

Shortcrust pastry, delicate apple filling with lemon sourness and sourness, a cloud of crispy meringue – all in one dessert!

Ingredients

Directions

We send flour, icing sugar and vanillin to a bowl. Cut the butter into small pieces, add to the dry ingredients and grind into crumbs.
Add the yolks.
We collect the dough in a lump and send it to the refrigerator for 20 minutes.
Peel the apples and cut them into small cubes.
Put apples, butter, sugar in a saucepan. Remove the zest from the lemon and squeeze 1-2 tbsp of juice. Add lemon juice and zest to the saucepan to the rest of the products. Put the saucepan over the fire and stir until the butter dissolves. Cover the saucepan with a lid and simmer the apples over low heat for 10 minutes, until soft.
We turn on the oven to heat up to 180 degrees. We take out the dough from the refrigerator, divide it into equal parts (by the number of molds). Roll each part of the dough into a small cake, and then evenly distribute it over the molds, pressing it tightly against the walls and bottom. We put the molds with the dough in the freezer for 5-10 minutes. Then we take it out and send it to bake in a preheated oven for 10 minutes.
We fill the finished baskets with apple filling.
Put the proteins in a bowl and beat until soft peaks, 1-2 minutes.
Gradually add the icing sugar, without stopping to beat. Beat for about 10 minutes. Add lemon juice and beat for a couple of minutes. At the end of whipping, add the starch and beat for another 1 minute. The mass should be smooth, shiny and stable.
We shift the mass into a pastry bag and place it on top of the baskets. We bake at a temperature of 140 degrees for about 40-60 minutes, until a light cream shade.
Sand baskets with apples and meringue are very fragile on top, but soft and tender inside!
Bon Appetit!

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