Meringues with Poached Pink Lady® Apples and Sorbet

Meringues with Poached Pink Lady® Apples and Sorbet
  • 4 apples each cut into 8 wedges, cored and sliced into 5mm pieces
  • 100g caster sugar
  • 100 ml water
  • Softly whipped cream to serve

For the Meringues

  • 2 large egg whites
  • Pinch of salt
  • 110g caster sugar
  • 1 oven tray lined with baking parchment
This is the simplest of sorbets and the great thing is you can make every part of this dessert in advance. To make more for a larger group of friends just double the quantities. Meringues will keep for a week providing the container is airtight.
15-20 minutes
1 Hour


Preheat the oven to Gas Mark 3 /160°C/  fan oven 150°C.


  1. Put the eggs whites in a bowl with a pinch of salt and whisk until soft peaks form when the whisks are lifted. Add the sugar a few tablespoons at a time whisking well between each addition until stiff and glossy.
  2. Put a small blob of meringue at each corner of the oven tray to secure the paper. Put 4 mounds of meringue on the paper and using the back of a spoon push into an approximately 10cm circle making a slight indent in the centre.
  3. Bake for 10 minutes, lower oven to Gas Mark 1/4 / 100°C/ fan oven 100°C and bake for 1 hour until they lift off the tray easily.   Cool on a wire track and store in an airtight container.
  4. Meanwhile to make the sorbet and poached apples, put the apple slices in a large pan with the sugar and water. Cook covered on a medium heat for 10 minutes until soft.
  5. Remove 24 apple slices, put in a bowl and reserve.
  6. Tip the rest of the apples into a processer and blitz to a puree. Freeze the puree overnight. Blitz again in the processor until smooth and paler and refreeze for a minimum of 4 hours.
  7. To serve spoon some softly whipped cream over each meringue and top with the reserved apple slices and add a scoop of sorbet.

Recipe courtesy of