Apple compote under an almond and macaroon topping
- 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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