Description
A show-stopping fall dessert featuring crisp meringue, maple-infused cream, sautéed cinnamon apples, and a drizzle of salted caramel.
Ingredients
Scale
- 4 large Egg Whites
- 1 cup Granulated Sugar
- 1 teaspoon Cornstarch
- 1 teaspoon White Vinegar
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
- 2 tablespoons Maple Syrup
- 2 medium Apples, thinly sliced (Honeycrisp or Granny Smith)
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Brown Sugar
- 1/4 cup Pecans, chopped
- 1/3 cup Salted Caramel Sauce
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace an 8-inch circle.
- In a clean bowl, whip egg whites until soft peaks form. Gradually add sugar until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla.
- Spoon meringue onto the circle on parchment and shape it with a slight well in the center.
- Bake for 1 hour and 15 minutes. Cool in the oven with the door ajar.
- Sauté apple slices in butter, brown sugar, and cinnamon until tender. Let cool.
- Whip cream to soft peaks and fold in maple syrup.
- Assemble by topping meringue with cream, apples, pecans, and a drizzle of salted caramel.
- Serve immediately or within a few hours for best texture.
Notes
- Use room temperature eggs for best meringue volume.
- Make meringue a day ahead to save time.
- Let all toppings cool before assembling to maintain meringue texture.
- Swap apples for pears or add cranberries for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 33g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pavlova, autumn dessert, apple meringue, maple cream, caramel apple dessert