Apple Meringue Cake – Simple and Flavorful Recipe

A few apples had been sitting in a bowl for a while, along with some egg whites left over from my cinnamon rolls. And that’s how today’s little experiment, called apple meringue cake, came to life. 😁

I initially wanted to make something a little healthier and lower in calories. But ever since I discovered how good my meringue turns out 🤭, I’d probably put meringue on everything now.

The result was a cake with a fluffy base, a generous layer of cinnamon- and ginger-spiced apples and, of course, lots of meringue. I really loved the combination of the slightly tart apples with the sweet meringue.

Why You’ll Love This Apple Meringue Cake

I love recipes that don’t require complicated ingredients or any special techniques, and this cake is exactly that kind of dessert.

The apples add plenty of flavor and a little tartness, the cake is soft and fluffy, and the meringue brings that sweet, crispy layer that makes all the difference.

It’s also a great recipe to make when you have leftover egg whites from another dessert. Instead of leaving them in the fridge and hoping you’ll find something to do with them, you can turn them into a delicious meringue. 😁

How to Make Perfect Meringue

There are a few little things that make a difference here.

First of all, the mixing bowl and beaters need to be completely clean and free of any grease. Even the smallest trace of egg yolk or fat can make it harder to whip the egg whites properly.

I prefer to add the sugar gradually and keep mixing until the meringue is firm and glossy.

A little test you can do is to rub a small amount of meringue between your fingers. If you can still feel sugar granules, it needs a little more mixing. If it feels smooth and creamy, it’s ready.

For a crispy meringue, simply browning it with a kitchen torch isn’t enough. It also needs time to dry out at a low temperature.

A Little Trick for a More Beautiful Cake

Before putting the meringue in the oven, you can use a spatula to create a few swirls on the surface. Once baked, they’ll give the cake a much more interesting look than a perfectly smooth layer.

I also like to add a little color at the end with a kitchen torch. It’s definitely not essential, but I love the look of lightly browned meringue. 🤭

Can You Make the Cake Without Meringue?

Of course. If you want a simpler, lower-calorie version, you can skip the meringue and make the cake with just the apples.

You can also sprinkle some sliced almonds over the apples before baking.

How to Store Apple Meringue Cake

Once completely cooled, the cake should be stored in a cool place, covered or in an airtight container.

Ideally, don’t cover it while it’s still warm, as condensation can form and the meringue may lose its crispy texture.

If you store it in the fridge, keep in mind that the moisture can gradually soften the meringue.

Frequently Asked Questions

What kind of apples can I use?

You can use any type of apples you have on hand. I prefer slightly tart apples because they balance the sweetness of the meringue really well.

Why won’t my meringue whip properly?

The most common reason is the presence of grease or even a small amount of egg yolk in the egg whites. Make sure your mixing bowl and beaters are completely clean, and separate the eggs carefully.

Why does meringue become soft?

Meringue is sensitive to moisture. This can come from the air as well as from the apple layer. That’s why it’s important to let the cake cool completely before covering and storing it.

More Apple Recipes

If you love apple desserts, here are some other recipes from the blog that you might enjoy:

Apple Oat Bread with No Added Sugar

Apple Pie Without Refined Sugar

Apple Meringue Cake – Simple and Flavorful Recipe

Recipe by Loredana Arion

Servings

12

slices

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Calories per slice

205

kcal

Apple meringue cake with a fluffy base, cinnamon- and ginger-spiced apples, and a sweet, crispy meringue topping.

Ingredients

• For the cake base

• 4 eggs

• 100 g sugar

• 200 g 2% Greek yogurt

• 200 g all-purpose flour

• 5 g baking powder

• 1 vial Dr. Oetker vanilla essence

• For the apple filling

• 4 large apples

• 1 teaspoon ground cinnamon

• a pinch of ground ginger

• juice of ½ lemon

• For the meringue

• 110 g egg whites

• 110 g sugar

• 1 vial Dr. Oetker vanilla essence

• 1 tablespoon lemon juice

Directions

• Apple filling
• First, prepare the apples. Wash, peel, and slice them thinly. They can also be grated if preferred.
• Squeeze half a lemon over the apples and add the cinnamon and ginger. Mix well so the cinnamon is evenly distributed over the apple slices, then set aside.
• Cake base
• In a bowl, beat the eggs and sugar until doubled in volume.
• Add the Greek yogurt and vanilla essence, then mix for a few more seconds.
• Finally, add the flour mixed with the baking powder and mix until everything is well incorporated.
• Pour the batter into a baking pan lined with parchment paper (20 x 30 cm). Arrange the apples on top, then bake in a preheated oven at 180°C (350°F) for about 30 minutes.
• Meringue
• Add the egg whites to the bowl of a stand mixer and beat until very stiff.
• Add the sugar, vanilla essence, and lemon juice, then continue mixing until the sugar has completely dissolved.
• Once the cake is done, remove it from the oven and spread the meringue evenly over the top.
• Smooth it out, then use a spatula to create a few swirls on the surface. Lightly brown the meringue with a kitchen torch, then return the cake to the oven at 90°C (195°F), with the fan on, for about 2 hours.
• Once the meringue is done, turn off the oven and leave the cake inside for another hour, without opening the oven door.