Apple Meringue Galette is a variation of the traditional Apple Meringue Pie.
It is a delicious autumnal dessert which it’s so quick and easy to prepare, you’ll want to make this again and again!
I know I have virtually disappeared and it will take some time until I am back and start visiting your blogs.
My husband was operated and had his gallbladder removed (cholecystectomy).
Although technically it’s not a difficult operation if it is done laparoscopically, however the doctor began laparoscopic but had to proceed to an open surgery as there were remains from a previous stomach operation, which had to be cleaned.
It will take some time until he fully recovers before resuming everyday activities.
When he was well, he would help me in my everyday chores but until then I have to do everything by myself.
At the end of the day I am so tired that I don’t feel like doing anything else than lying down to rest and watch some television.
A few days after he was released from the hospital we had a few reasons to celebrate as it was the anniversary when we first met, thirty three years ago and my son also came back from England.
So to celebrate, I made this easy and light dessert, suitable for his diet. Of course, everything must be eaten in moderation.
I have made fruit galettes in the past but as I had three leftover russet apples, I used them to make the galette with an apple pie filling.
I adjusted some of the ingredients, mainly not adding butter so that at least he could eat a small piece.
The galette can also be made without the meringue on top but as egg whites do not contain cholesterol, I made the meringue and topped the galette.
For the crust:
- 255 grams all purpose flour
- 1/3 cup raw cane sugar
- 200 grams Greek yogurt (I used yoghurt with 2% fat)
- 100 grams butter, at room temperature
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 1 vanilla
- ½ tsp lemon zest
- 3 low fat digestive biscuits
- 1 tsp corn flour (if necessary)
For the filling:
- 300 grams (3 medium size) apples ( I used Russet Apples), cored, peeled and sliced thinly
- 1/3 cup raw cane sugar mixed with 1/8 tsp of ground cinnamon and ½ tsp lemon zest
- 1 tbsp butter (or don't add any)
- 1 heaped tbsp honey
For the Meringue:
- 3 egg whites
- 1 tbsp lemon juice
- ¼ cup sugar
- 1 vanilla
- ½ tsp lemon zest
- In a bowl, mix together the butter with the yoghurt. Add the remaining ingredients and mix with a spoon (or use your hands) until the crust is soft but not sticky.
- Do not over mix or knead. Shape into a ball, cover with cling film and chill until you prepare next step.
- Preheat the oven to 180 degrees C.
- Wash, core and peel the apples and each quarter cut it into six thin slices, in a bowl with the juice of half lemon.
- Cut some parchment paper about the size of your baking tin and place the ball of dough on it. Pat out or roll with a rolling pin to about 30 cm / 12 inches in diameter. If at any stage it is sticky, sprinkle some corn flour on the dough.
- In a food processor, crush the biscuits and add a pinch of cinnamon.
- Sprinkle the biscuits over the rolled out pastry, leaving 3 - 5 cm / 1 - 1 1/2 inch margin all around. In the same food processor, crush the almonds and add them on top of the biscuits. (This prevents the crust from turning soggy but also adds some crunch to the filling).
- Gently slide the parchment paper with the dough onto your baking tin.
- Drain the apples and mix with sugar, cinnamon and lemon zest.
- Spread the slices of apple over the biscuits in concentric circles, slightly overlapping each other.
- Save 1 tbsp cane sugar and a pinch of cinnamon and lemon zest and sprinkle over the apples.
- Fold the edges of the pastry over the apples. Then add the butter and the honey on top of the apples.
- Place the tray in the centre of the preheated oven and bake for about 20 minutes.
- Meanwhile ten minutes after putting the galette in the oven, prepare the meringue.
- Whip egg whites with lemon juice on medium speed, then add vanilla, lemon zest and gradually add the sugar and whip on high speed until stiff peaks form.
- Spoon mixture on top of the apples or pipe meringue into a piping bag and quickly pipe the meringue over the apples. Leave a few gaps at the edges so that steam may escape.
- Continue to bake until the meringue is golden, for another 20 – 25 minutes.
- Remove from the oven and gently slide the galette onto a platter and cool for at least 10 minutes.
- Serve warm or at room temperature.
- For those not on a diet, serve with a dollop of ice cream or whipped cream.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 496Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 43mgSodium 284mgCarbohydrates 74gFiber 1gSugar 38gProtein 10g
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Kopiaste and Kali Orexi!