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Myrang Aval (Apple Meringue)
Myrang Aval (Apple Meringue) is a modern English recipe (originating in Cornwall) for a classic dish of egg white meringue baked on a base of cooked apples and egg yolks. The full recipe is presented here and I hope you enjoy this classic English version of: Apple Meringue (Myrang Aval).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Additional Time:
(+2 hours chilling)
Serves:
6–8
Rating: 
Tags : Dessert RecipesBaking RecipesBritish Recipes
Apples are very much a feature of Cornish cookery and this dish is an interesting twist on the traditional meringue pie in that it is crustless features apples as the base. This can be served as a dessert or tea-time treat.
Ingredients:
500g (1 lb) Bramley (or other cooking) apples
2 eggs, separated
sugar, to taste
zest of 1 orange, finely grated
120g (4 oz) caster sugar
Method:
Peel and core the apples. Chop then place in a pan with just a little water. Stew gently with just enough sugar to sweeten and cook until the apples are soft (you can either leave them chunky or puree).
When the apples are cooked (about 30 minutes), remove from the heat and set aside to cool then mix in the orange zest and the egg yolks. Beat until the mixture is smooth then turn into a deep pie dish that's been greased with butter.
Add the egg whites to a clean and dry bowl. Whisk until the egg whites form soft peaks, then add half the sugar and beat the egg whites again until the mixture stands in soft peaks. Carefully fold in the remaining sugar then spread this meringue mix over the top of the apple filling.
Transfer to an oven pre-heated to 150ºC (300ºF) and bake for about 60 minutes, or until the apple base is set and the meringue topping is golden brown. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before slicing into wedges and serving with Cornish clotted cream.
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