Meringue Apple Cocotte

2 apples

1 lemon juice

1 ecodose of water

3 egg whites

½ cup refined caster sugar

4/5 cups powdered sugar (8oz.)

powdered cinnamon

- Peel the apples and cut them into slices. Arrange them in the pot with the lemon juice and 1 ecodose of water and cook them on position 1 for 2 minutes after the first whistle.

- Once cooked, turn off the heat, open the bleeder valve, then open the lid. Put the cooked apples into 4 heat-resistant cups or into disposable aluminum molds, filling them half way and sprinkling them with a pinch of cinnamon.

- While the apples cool down, turn the oven to 450° F on ventilated position (460° F if static). Whip the egg whites until stiff with half the sugar, then add the remaining sugar with a spatula, sifting it as you add it.

- Put the meringue into a pastry bag with a star nozzle. Squeeze the meringue over the apples, making a spiral clump, then bake the cups in the oven for 3-5 minutes, until the meringue is slightly toasted. Serve immediately.