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Apple meringue slices served on a plate
Sweet apple slices topped with a fluffy, golden meringue layer

Apple meringue slices

Author: Flavelo
Recipes Cakes and Desserts
This cake resembles the structure of the 'Rákóczi túrós', but gets a rich apple filling instead of curd cheese. The three layers – short butter pastry, tart apple, sweet egg meringue – create a perfect balance. Baking the meringue here means more of a drying process: our goal is a crisp outer shell and a soft, marshmallow-like interior.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Baking tray (medium size)
  • Grater (for apples)
  • Electric whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with baking powder and icing sugar. Rub in the cold butter, then knead together with the 4 egg yolks.

Tip: Cold butter and quick work are the secrets to short pastry.
2 ✓

Chill in the fridge for 30 minutes, then roll out and place in the baking tray.

Tip: Resting allows the dough to 'relax' so it doesn't shrink in the oven.
3 ✓

Thoroughly squeeze the liquid out of the grated apples, mix with cinnamon, and spread over the pastry.

Tip: You can make a great syrup from the squeezed apple juice!
4 ✓

Bake at 180°C (160°C Fan) for 15-20 minutes (until half-baked).

Tip: The apple needs to steam and the pastry needs to be almost done.
5 ✓

Whisk the 4 egg whites with a pinch of salt, then gradually add the caster sugar until you get a glossy, stiff meringue.

Tip: Sugar stabilizes the foam. Whisk until the sugar crystals dissolve.
6 ✓

Smooth the meringue over the hot cake and return to the oven at 150°C (130°C Fan) for approx. 10-15 minutes until the meringue is light brown.

Tip: At a lower temperature, the meringue dries rather than bakes, staying more stable.

Recipe FAQ

Why did the pastry get soggy?
You didn't squeeze the apples enough. Apple juice will soak the shortcrust pastry if left in.
Why did the meringue collapse?
Either you didn't beat it stiff enough with the sugar, or it cooled too quickly. Meringue structure is delicate.

Ingredients

  • 250 g Plain flour
  • 150 g Cold butter
  • 100 g Icing sugar
  • 4 Eggs (separated)
  • 400 g Apples (grated, squeezed)
  • 10 g Ground cinnamon
  • 5 g Baking powder
  • 150 g Caster sugar (for meringue)
  • 1 pinch Salt