Thyme Meringue Cookies with Boozy Apple
Elevate your dessert game with these Thyme Meringue Cookies with Boozy Apple—a sophisticated twist on classic meringues. These light, crispy cookies are delicately infused with fresh thyme, lending a subtle herbal note that complements their sweet, cloud-like texture. Paired with tender green apple slices simmered in butter, brown sugar, cinnamon, and a splash of bourbon or dark rum, this luscious topping adds warmth and a caramelized richness to every bite. Perfect for a refined dinner party or a cozy weekend treat, this dessert balances elegance and comfort, showcasing a unique combination of savory and sweet flavors. Serve with an optional garnish of thyme sprigs for a stunning presentation, and watch these indulgent creations steal the spotlight!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 2 medium Green apples
- 30 grams Unsalted butter
- 50 grams Brown sugar
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 60 milliliters Bourbon (or dark rum)
- 2 sprigs Fresh thyme sprigs (optional for garnish)
Instructions
Preheat your oven to 90°C (195°F) and line two baking trays with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form and the mixture feels smooth when rubbed between your fingers.
Gently fold in the thyme leaves and vanilla extract using a spatula, ensuring they are evenly distributed.
Transfer the meringue mixture to a piping bag fitted with a star or round tip. Pipe small mounds or preferred shapes onto the prepared baking trays, leaving some space between each cookie.
Bake the meringues in the preheated oven for 1.5 hours or until they are crisp and easily lift off the parchment paper. Allow them to cool completely on the tray.
While the meringues bake, prepare the boozy apple topping. Peel, core, and thinly slice the apples.
Melt the butter in a medium skillet over medium heat. Add the apple slices and cook for 3-4 minutes until softened.
Sprinkle the brown sugar, cinnamon, and nutmeg over the apples. Stir to coat and cook for an additional 2-3 minutes.
Carefully pour in the bourbon (or dark rum) and allow it to simmer until the liquid reduces slightly, about 3-4 minutes. Remove from heat.
To serve, place the meringue cookies on a plate and top with the warm boozy apple mixture. Garnish with fresh thyme sprigs if desired.
Enjoy immediately or store the meringue cookies in an airtight container and assemble before serving.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 288.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
