Caramel Apples with Almond Meringue

1. rinse apples. Cut out the core, e.g. with an apple corer. Cut apples into thick slices and sprinkle with juice of one lemon.

2. Caramelize 2 tbsp. sugar in a frying pan without fat. Extinguish with cider, stirring vigorously, and bubble gently for about 2 minutes.

Sauté the apple slices in it for about 2 minutes with the lid on.

Whip the egg whites with the whisk of a hand mixer until stiff, add 1 tbsp. aroma and sugar. Add almond kernels.

Fill apple slices with cider caramel into 4 small greased ramekins or possibly a large mold. Spread egg white on top. Bake in heated oven (electric oven: 225 degrees/fan: 200 degrees/gas: level 4) for 4-5 minutes. Garnish with mint if desired.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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