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Charlotte with meringue
We are used to the fact that charlotte is a simple pie with apples. But what a complicated history it has! The German version of charlotte with different fruits came from the English pudding. And from England the pie came to Russia, straight to the table of Alexander I. Classic charlotte with meringue turns out more tender thanks to a layer of baked cream. The airy texture literally melts in your mouth. You just need to take the finished charlotte with apples out of the oven, cover it with a layer of meringue and put it back for 10-15 minutes.
How to cook Charlotte with meringue
Step 1
Prepare the charlotte dough. Break 4 eggs into a bowl, add 1 cup of sugar, beat for 3-4 minutes. Add flour in parts, mixing thoroughly, until the consistency of thick sour cream.
Step 2
Prepare a baking pan. Grease with butter and sprinkle with dry semolina. You can replace the semolina with breadcrumbs.
Step 3
Pour half of the dough into a baking dish, put a layer of sliced apples, drowning them in the dough, and pour the second part on top. Put in the oven for 20 minutes, reducing the heat.
Step 4
15 minutes after putting the dough in the oven, start working on the egg whites. Whip the whites of the remaining two eggs. Gradually add the remaining sugar, whip until thick foam forms.
Step 5
After 20 minutes, remove the pan from the oven and place the protein layer on top of the pie.
Step 6
Place the pan back in the oven on a higher level than before. Take it out after 10-15 minutes.
Step 7
Remove the pie from the pan when it has cooled.
Charlotte with meringue - FAQ About Ingredients, Baking Time and Storage
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