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Dessert

Apple Meringue

A baked dessert of stewed apples topped with meringue over a crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Apple Meringue

Why it works: Apple and nutmeg are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,790 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Apple Meringue

Ingredients

Directions

Prepare the apples

  1. Pare, slice, stew, and sweeten the apples.

  2. Mash until very smooth or rub through a sieve.

  3. Season with nutmeg or lemon peel.

Bake the crust

  1. Line a generous-sized plate with the under crust and bake first.

Make the meringue and bake

  1. Whip the egg whites with the powdered sugar until stiff peaks form.

  2. Fill the crust with the apple mixture, then spread the whipped egg whites smoothly over the top.

  3. Return to the oven and brown nicely.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  2. Nutmeg + eggtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Nutmeg + sugartop 20% of all pairs
    Smell alikelow
    Cooked together23,364 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tart apples
Provide the main body and tart flavour of the filling once stewed and mashed.
Egg whites
Whip into a foam that sets into a light, stable meringue topping.
Powdered sugar
Stabilises the whipped egg whites and sweetens the meringue topping.

The step that matters

Whipping the egg whites to stiff peaks. Egg whites need to be whipped until stiff so the foam holds air and can brown and set in the oven. Under-whipped whites collapse and weep, while the sugar added during whipping helps the foam stay glossy and stable.

Swap the apple

How well each one fits the dish's main ingredients (nutmeg, egg, sugar):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against nutmeg, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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