Apple meringue pudding


A slice of apple meringue pudding

This recipe uses three ingredients loved by Swedes: apples, cinnamon and almonds.  The crispy almond-flavoured meringue covers juicy stewed apples. Although this is not a traditional Swedish dish like äppelkaka it is, nonetheless, a welcome dessert in the early autumn when there are lots of lovely fresh apples around.  John Duxbury


Summary for apple meringue pudding


• Make sure the sugar is added to the egg white a little at a time. If it is added too quickly the meringue will be too stiff.
• Flavour the apple with Calvados for a special treat.


750 g (1½ lb) apples, either cooking apples or windfall eating apples
1   unwaxed lemon, zest and juice
100 g (½ cup) sugar (reduce the amount if using eating apples
5 tbsp   water
2 tbsp   calvados or apple brand (optional)
2   egg whites
100 g (½ cup) caster (superfine) sugar
50 g (⅓ cup) ground almonds
    ground cinnamon, to dust


1. Pre-heat the oven to 150°C (300°F, Gas 2, Fan 140°C).

2. Peel the apples and remove the cores. Slice thickly and put into a saucepan. Add lemon rind and juice, sugar and water. Cook for 10 minutes or so, stirring occasionally until the apples are soft but still holding their shape.

3. Stir in the calvados, if using, and put the mixture in a shallow ovenproof dish.

4. Whisk egg whites until they form stiff peaks. Gradually add the caster sugar, whisking until the mixture is very stiff.

5. Fold in the ground almonds and spread on top of the apple mixture. Bake for 40 to 50 minutes until the meringue is crisp.

6. Remove the pudding from the oven and sprinkle with cinnamon. Some people like a deep cinnamon coating but I prefer a lighter coating (see the photo above).

7. Serve the pudding warm or cold. You can serve it with some whipped cream or crème fraîche but I think it is good enough to have on its own, which is healthier too.


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