Dessert - Holiday

Caramel Apple Meringues

Take a simple meringue to the next level with a delicious caramel apple topping. These treats are sure to be a hit!

Insider Tips

- To serve, place a meringue on a serving plate and fill with a small scoop of apple filling. Drizzle with salted caramel sauce and serve immediately.

- Meringues can be stored at room temperature in an airtight container for up to two weeks. Fill with apples just before serving. Do not store with filling in the meringues or they will become soggy.

Yields 6-8 Servings
Prep + Chill Time 20 mins Cook Time 2 hours 5 mins Total Time 2 hours 25 mins

Need an easy showstopper for your party? Be sure to checkout this recipe!


For the Meringues

  • 6 Rosemary Farm egg whites, at room temperature
  • ¼ tsp cream of tartar
  • 1 pinch salt
  • 1 ½ cups sugar
  • 1 tsp lemon juice
  • ½ tsp vanilla
  • 2 ½ tsp cornstarch

Apple Pie Filling

  • 10 cups peeled and diced honey crisp apples (about 6 large apples)
  • ½ cup lemon juice
  • ½ cup light brown sugar
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 store-bought salted caramel sauce



1. Use an egg separator to carefully separate egg whites from egg yolks. Allow egg whites to sit at room temperature for at least 30 minutes. This will help create more volume in the meringues!

2. Preheat oven to 250 degrees and line two baking sheets with parchment paper.

3. In the bowl of a stand mixer fitted with the whisk attachment beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.

4. Add 1 ½ cups sugar a little bit at a time, beating on high speed until stiff peaks form and meringue is no longer gritty, scrapping down the sides of the bowl. This will take about 10-15 minutes. Note: hand beaters are not recommended as they do not get as much speed and therefore volume in your egg whites.

5. Beat in lemon juice and vanilla extract. Using a rubber spatula, gently fold in cornstarch.

6. Using a spring loaded ice cream scoop, gently scoop out rounds of meringue onto prepared baking sheets about 2” apart.

7. Use the back of a small spoon to create indents in the middle of each meringue for the filling.

8. Bake 40-45 minutes until meringues are dry to the touch.

9. Turn off oven and let meringue dry out completely in oven with the door closed for 30 minutes.

Apple Pie Filling

1. Meanwhile, peel and dice apples and place in a heavy bottomed pot or sauce pan.

2. Add lemon juice, brown sugar, pumpkin pie spice, and a pinch of salt.

3. Cook over medium heat for 7-10 minutes or until apples are softened but still firm.

4. Cool before filling meringues.

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