Apple Cider Meringue
Egg whites, sugar and fresh apple cider whipped into a giant cloud for the silkiest most lush pie topping ever. Sweetened with cinnamon and fresh vanilla beans this is pumpkin pie’s best friend.
Ingredients
- 4 large egg whites
- 200g or 1 cup sugar (or half brown sugar half fine granulated)
- 120g or ½ cup fresh apple cider preferably honeycrisp cider
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine salt
- seeds of 1 scraped vanilla bean or 2 teaspoons pure vanilla extract or paste
Instructions
- In a small saucepan, begin cooking the sugar and cider on medium high. Clip a candy thermometer to the pot.
- Meanwhile, begin whipping the egg whites in a stand mixer with a whisk attachment.
- When the sugar reaches 250, remove it from heat and pour into heatproof container (like a mason jar).
- When egg whites are starting to form soft peaks, pour in the sugar mixture while the mixer whips.
- Add cinnamon, salt, and vanilla.
- Continue whipping until you have stiff peaks, ie. when you lift the whisk, the meringue should hold its shape.
- Immediately spread (or pile!) onto pie. Place in the fridge to just set. Toast with a kitchen torch before serving.
Video
Notes
Note: the meringue shown was actually 1.5x the amount listed below, so 6 egg whites and 1 1/2 cups of sugar and 3/4 cups cider. As much as I loved it, I think the recipe I've listed below is more practical. It'll still be more than enough to top your pie!