Fruity Meringue

This recipe is for a very easy meringue dessert

Fruity Meringue
serves 4

3 cooking apples, cored and sliced
grated rind and juice 1/2 orange
75g caster sugar
1 mango, stoned, peeled and chopped
2 large eggs, separated
25g butter
15g flaked almonds

Preheat oven to 180c/gas4. Cook the apples in a saucepan with the orange juice and rind and 1 tbsp water for 8 minutes.

Stir in 25g of the sugar and mango flesh. Add the egg yolks and butter. Pour into an ovenproof pie dish and bake for 15 minutes.

Meanwhile, whisk the egg whites until stiff, whisk in half the remaining sugar, then fold in the last of the sugar. Pile the meringue on top of the fruit, sprinkle with almonds and bake for 10 minutes until golden.

Alternatively:
Rhubarb meringue pie
Chocolate and hazelnut meringue