← All recipes

🍰 Airy Meringue Dumplings on Warm Apple Compote

304 kcal · 30 min · 4 servings

Airy Meringue Dumplings on Warm Apple Compote Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the apple juice, 500 milliliters of water, and ground nutmeg into a pot.
  2. 2. Split the vanilla pod lengthwise and scrape out the seeds.
  3. 3. Add the empty pod, the seeds, and 2 tablespoons of sugar to the juice.
  4. 4. Bring the mixture to a boil and let it simmer gently for 5 minutes.
  5. 5. Strain the liquid into a clean pot using a sieve.
  6. 6. Wash the apples and cut them into quarters.
  7. 7. Remove the cores and peel the apple wedges.
  8. 8. Slice the apples into thin wedges.
  9. 9. Add the apple wedges to the warm juice liquid.
  10. 10. Cook the apples for 2 to 3 minutes.
  11. 11. Mix the cornstarch with a small amount of cold water until smooth.
  12. 12. Stir this mixture into the boiling soup.
  13. 13. Bring the soup back to a boil.
  14. 14. Let the soup thicken briefly.
  15. 15. Pour in the wine.
  16. 16. Warm the mixture gently, without bringing it back to a boil.
  17. 17. Remove any stems from the raspberries.
  18. 18. Add the raspberries to the soup.
  19. 19. Let the mixture cool down completely.
  20. 20. Beat the egg whites with a pinch of nutmeg until they are half-stiff.
  21. 21. Slowly sprinkle in the remaining sugar.
  22. 22. Continue beating until a firm, glossy meringue forms.
  23. 23. Bring water to a boil in a shallow pot.
  24. 24. Moisten two teaspoons.
  25. 25. Scoop small dumplings from the meringue.
  26. 26. Gently slide the dumplings into the water, which is no longer actively boiling.
  27. 27. Cover the pot.
  28. 28. Let the dumplings cook for 1 to 2 minutes.
  29. 29. Remove them with a slotted spoon.
  30. 30. Place them on the apple compote.
  31. 31. Serve garnished with fresh mint leaves.

Nutrition per serving