No-guilt Apple Meringue Galette
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.
Apple Meringue Galette
Apple Meringue Galette is a delicious autumnal dessert which it's so quick and easy to prepare, you'll want to make this again and again!
Ingredients
For the crust:
- 255 grams all purpose flour
- ⅓ cup raw cane sugar
- 200 grams Greek yogurt (I used yoghurt with 2% fat)
- 100 grams butter, at room temperature
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 1 vanilla
- ½ teaspoon lemon zest
- 3 low fat digestive biscuits
- 1 teaspoon corn flour (if necessary)
For the filling:
- 300 grams (3 medium size) apples ( I used Russet Apples), cored, peeled and sliced thinly
- ⅓ cup raw cane sugar mixed with ⅛ teaspoon of ground cinnamon and ½ teaspoon lemon zest
- 1 tablespoon butter (or don't add any)
- 1 heaped tablespoon honey
For the Meringue:
- 3 egg whites
- 1 tablespoon lemon juice
- ¼ cup sugar
- 1 vanilla
- ½ teaspoon lemon zest
Instructions
- 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 ½ 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 tablespoon 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 Information
Yield 6 Serving Size 1Amount Per Serving Calories 496Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 43mgSodium 284mgCarbohydrates 74gFiber 1gSugar 38gProtein 10g
Kopiaste and Kali Orexi!
A great idea! I love the fact that you topped your galette with meringue. Perfect for teatime.
Cheers,
Rosa
I was about to pop over here and see what you've been cooking when I saw this on Facebook and hurried here double time. This amazing galette - who would have thought to add meringue which is fantastic! - is certainly a dessert for a celebration. Happy your husband is home and healing and congratulations on 30 years together( we'll soon be celebrating 25) and your son's return. You end each day tired but, I am sure, happy to have all you love around you (and eating well).
I hope that Demetris will get well soon. I know it is hard to be responsible for everything... The dessert looks delicious! I wish I was able to have at least a bite... (Still on diet...)!
Super irresistible galette,makes me drool.
how nice that your sweet so inviting. I must say that your recipes, I miss you a lot. then this is great, simple, fragrant apple. Hugs to you soon.
A nice variation on the them of galette. Best wishes to your husband for a speedy recovery.
What an absolutely beautiful galette, Ivy! I hope your husband is recovering well, pes ton perasktika!
I've just discovered your blog...beautiful recipes...I love greek cusine! I hope your husband will get better soon...Delicious cake!
Wow, apple meringue is something I haven't tried making yet, I wonder if I am up to the task of doing this over the weekend though... Thanks for this delicious recipe
Wow! That looks fantastic.....Happy mother's day, Ivy!
I'm so sorry about your husband's surgery. I hope he's feeling better! What a great dessert for a celebration. The meringue looks delicious!
First off, sorry to hear about your husband. I hope he is recovering well. As for,this galette ...I love it Ivy! The meringue on top sounds like a great addition!
It's been a long time since I remembered eating an apple meringue! My mom used to make this for me, though. Five brownie points for you for posting the ingredients.
Thank you for sharing this recipe with us. I remember making a similar dish at my hotel management university many years ago.
Wishing for a speedy recovery for your husband.
-Jean
I made this for dinner tonight, it came together so quick and everyone loved it! Including Mr. Picky 4 year old that won't eat anything besides hash browns and chicken nuggets. Thanks for a great recipe!!