• Hand Mixer or Stand Mixer, at least 500 watts in strength
• Piping bag and tips
• Preheated oven or double boiler for maintaining temperature
• Pot for syrup
• Food scale for measuring ingredients

• Ensure all tools are ready before you begin.
• Agar-Agar sets at 122 degrees Fahrenheit. Meringue must be done before the temperature falls to 122 degrees.
• Can preheat oven and turn it off so that you can place the mixture inside and maintain above 122 degrees temperature while you pipe.

APPLE PUREE

600g APPLES, Granny Smith (5)

– Dice into 1.5” cubes (with skin on)

– Bake at 375 degrees for 20-30 minutes to remove moisture.

– Pass through sieve and let cool.

APPLE SYRUP

In a small pot combine:

200g APPLE PUREE

7g AGAR-AGAR

250g SUGAR

50-80g WATER (add if apple puree is too thick)

• Heat on high heat, mixing continuously to avoid burning Agar-Agar.
• When it starts to boil, begin Meringue
• Let boil 3-6 minutes until thick and reaches 220 degrees. It’s ready to add to the Meringue when the bubbles are big and slow, and it flows in a thin stream when you lift the spoon.

MERINGUE

60g EGG WHITES (2 eggs), beat until foamy

50g SUGAR, gradually add to egg whites

1g SALT

1g VANILLA

– Add hot APPLE SYRUP gradually while beating Meringue.

– Mixture will harden and increase in volume.

– Moving quickly to avoid setting mixture, transfer into piping bag

– Starting from the center, pipe onto parchment using two circular motions to create height.

– Leave at room temperature for 3 hours until dry and hardened to the touch.

– Dust on POWDERED SUGAR.

– Gently attach two halves together, they will stick together easily and dust off excess sugar.