Apple compote under an almond and macaroon topping

For 4 people
  • 3 large sweet apples (approx. 750 g)
  • 3 EL Lemon juice
  • 3 EL Calvados
  • 2 EL + 150 g sugar
  • 1 TL (6 g) cornstarch
  • 2 protein (M)
  • 8 drops of bitter almond baking oil
  • 175 g ground almonds without skin
  • Fett
45 minutes
very easy
1.
Peel the apples, quarter them and cut out the core housing. Halve the apple quarters lengthways and cut into slices. Mix the apples, 2 tbsp lemon juice, calvados and 2 tbsp sugar in a saucepan. Bring to the boil and cook covered for approx. 2 minutes. Mix starch and approx. 2 tbsp cold water. Pour the starch into the compote and simmer for about 1 minute while stirring. Put the compote in 4 small, greased, oven-safe molds (approx. 250 ml content / 5 cm high, 9 cm Ø)
2.
Beat the egg white until stiff, then add 150 g of sugar at the end leave and beat for 1–2 minutes. Then add 1 tbsp lemon juice and bitter almond oil and briefly fold in, carefully fold in the almonds. Put the macaroon mixture in a piping bag with a large perforated nozzle and sprinkle like a cord onto the compote. Baked in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes
1 person approx.:
  • 560 kcal
  • 2350 kJ
  • 11 g protein
  • 25 g fat
  • 68 g carbohydrates

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