Title: Apple-rum meringue
 Categories: Desserts
      Yield: 6 Servings
 
    1/4 lb Amaretti
      4 tb Light rum
  1 1/2 lb Cooking apples
      2 tb Unsalted butter
    1/2 ts Cinnamon
    1/2 c  Brown sugar; firmly packed
      3    Egg whites
    1/4 ts Salt
    1/3 c  Sugar
    1/3 c  Super fine sugar
 
  Cover the bottom of a china flan dish with the amaretti and pour the
  rum over them. Peel, core, and thinly slice the apples into a
  saucepan; add the butter, cinnamon, brown sugar, and 2-3 tablespoon
  water. Simmer for 10-15 minutes, or until the apples are just cooked.
  Leave to cool, then spoon the apples over the amaretti. Beat the egg
  whites with the alt until stiff but not dry. Stir in the granulated
  sugar and beat for about 2 minutes or until the meringue mixture is
  smooth and glossy. Fold in the superfine sugar and immediately spoon
  the meringue over the apples. Swirl the meringue into soft peaks with
  a spatula. Bake for 10-15 minutes in the center of a preheated oven
  at 350° until the meringue is pale beige. Serve hot or cold, with a
  bowl of fresh cream.
  
  Tootie Notes: Ladyfingers can be used instead of the amaretti.
  
  Recipe