Thyme-Meringue Cookies With Boozy Apple
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- ½firm apple, like Golden Delicious, peeled and cored, sliced into ½-inch pieces
- 2½tablespoons bourbon (like Maker’s Mark)
- 1tablespoon organic dark brown sugar
- 1tablespoon apple-cider vinegar
- ⅓cup chopped walnuts
- ¾cup powdered sugar
- 1teaspoon fresh thyme leaves
- 2large egg whites, at room temperature
- ⅛teaspoon cream of tartar
- Pinch of sea salt
- 1tablespoon cane sugar
- ½teaspoon vanilla extract
For the Boozy Apple
For the Cookies
Preparation
For the Boozy Apple
- Step 1
Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
- Step 2
In a small, heavy-bottomed saucepan, add the apple, bourbon, dark brown sugar and vinegar. Cook over medium-high heat until the mixture boils and liquid reduces, about 3 minutes. Reduce the temperature to low and cover. Stir the apple mixture every few minutes, until the apples have darkened and caramelized, 8 to 10 minutes. Remove from the heat and let cool.
- Step 3
In a food processor, pulse the walnuts and powdered sugar until the walnuts are finely ground, about a minute. Add the thyme and pulse for 10 seconds.
- Step 4
In a standing mixer or using a hand-held mixer, beat the egg whites, cream of tartar and salt until white and almost stiff, then slowly add the cane sugar and then the vanilla. Increase the speed until the sugar is dissolved and the egg whites are thick and glossy. Remove the beaters and gently fold in the walnut mixture in 3 additions.
For the Cookies
- Step 5
Fit a piping bag with just the base tip, so that the opening is ¾-inch wide. Rest the bag tip down in a cup while filling it. Use a rubber spatula to scoop the cookie mixture from bowl to bag, then twist the top to keep the meringue from spilling out. Holding the bag upright, squeeze gently to pipe a 1-inch circle. Lightly lift the bag to create a small peak. After all the rounds have been piped, place one small apple piece over each peak.
- Step 6
Bake for 25 minutes, then turn off the heat and let the meringues cool in the oven for an hour.
- Step 7
To maintain the crisp texture, leave the meringues loosely covered (not airtight) on a plate or in a bag.
Private Notes
Cooking Notes
Made some vegetable broth with leftover scraps of leek, mushroom, celery, carrot, and garlic. Final result was a beautiful golden chicken noodle soup broth.
Something is missing in the instructions: when do you add the bourbon apple mixture? Add to the walnuts?
At the end of step 1 in the cookie recipe, top each meringue with a piece of apple
These are fantastic. I love the walnut and thyme meringue. The thyme was very present. It was nice to have something a bit different and my whole family loved it.
what whipped cream?
Made these as the recipe stated but they had zero form and all ran together in the oven. Were mushy in the inside and hard on the outside after 25 mins. Not sure what happen
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