This recipe for apple cider meringue celebrates everything we love about autumn: sweet, subtle spices, a tinge of apple flavor and the call to slow down and enjoy the seasons changing. Now is a perfect time to swing by our farm market for our freshly pressed apple cider and to come apple picking!
There’s something about the autumn months that makes me want to spend a little extra time inside the kitchen baking.
I love the feeling of the warm oven as the days get chillier, and there’s nothing like a home filled with sweet and savory smells from carefully handcrafted dishes.
This apple cider meringue will make your kitchen amazingly fragrant while also giving you a show stopping complement to any fall pies you might make.
Meringue can be a little more labor intensive, but as long as you make sure the cider syrup is at 250 degrees when you add it, everything should turn out perfectly with a little careful attention.
The creamy white folds look beautiful on top of a pumpkin pie (try this recipe!: insert link to no bake pie?). If you don’t have a pie to top, you can also make meringue cookies!
Crunchy, sweet, and delicious, these cookies are another great way to experience the sweet apple cider flavoring.
However you decide to enjoy it, this autumn inspired meringue is sure to make you thankful this season is here.
Recipe
PrintApple Cider Meringue
Time: 45 minutes (15 active)
Makes one nine-inch dish
Ingredients
- 4 large egg whites
- 1 cup sugar
- ½ cup fresh apple cider
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
Directions
- In a small saucepan, begin cooking the sugar and cider on medium high. Keep a cooking thermometer nearby so you can frequently check the temperature, especially as it starts to boil.
- Meanwhile, begin whipping the egg whites in a stand mixer with a whisk attachment on medium high speed. You can use a hand mixer, but I would recommend using a stand one since it can take a while to get the eggs to the right consistency.
- When the sugar reaches 250 degrees remove it from heat and pour into a glass jar or other heat proof container while you wait for the egg whites to be ready.
- When egg whites are starting to form soft peaks (just starting to firm up), pour in the sugar mixture slowly as the mixer continues to beat on medium high speed.
- Add cinnamon, salt, and vanilla.
- Continue whipping until you have stiff peaks. This means that when you lift the whisk or stir it with a spoon, it should hold its shape firmly.
- Now you have a couple options! You can Immediately pile it onto the top of a pie and place it into the fridge to set. You can also make it into meringue cookies. Put the meringue into a bag and pipe into small round discs. Place into a 200 degree oven for one hour, then turn the oven off but leave the cookies inside until they’re thoroughly hard and dried. You may need to leave them overnight to achieve this.