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Desserts
American
12 - 14 servings
40 minutes
20 minutes
2 large Egg Whites
1/2 cup Super Fine Sugar
1/2 cup All-Purpose Flour
Pinch of Kosher Salt
2 1/2 tablespoons Unsalted Butter, melted; cooled
1 1/2 tablespoons Heavy Cream
1 splash Pure Vanilla Extract
1/4 cup Melissa’s Cranberry Clean Snax®, crushed
1 Melissa’s Seedless Lemon
2 pounds Granny Smith Apples
1/3 cup Granulated sugar
1/4 cup Unsalted Butter
1/4 teaspoon Ground Cinnamon
Pinch Ground Nutmeg
1 pound Fresh Pineapple Chunks
Preheat the oven to 400ºF.
Whip the egg whites and sugar until the sugar dissolves and the whites are frothy, about 30 seconds. Whisk in the flour and salt until smooth. Whisk in the butter, cream and vanilla. Next mix in the Clean Snax® until well incorporated.
On a sheet pan with a Silpat, spoon 2 tablespoons of the batter at 2 different places. Spread the batter into a very thin circle. Place in the oven and bake for 5 minutes or until the edges begin to brown. Remove from the oven and lift them off with an offset spatula. Immediately place them over the bottom of glasses or mason jars and form them into bowls. Let them cool completely before removing them.
Important: You only want to bake and form them 2 at a time. If you do too many at once, they will dry before you can make them into bowls.
Repeat for the remaining batter.
Squeeze the lemon juice into a mixing bowl. Peel, core and small dice the apples and toss with the lemon juice and the sugar.
In a sauté pan, melt the butter. Add the apple bowl contents and bring to a simmer. Sauté for 2 minutes. Cover and reduce heat to low. Cook for 6 minutes or until the apples begin to soften. Strain the apples into a bowl to retain the liquid. Return the liquid to the sauté pan and simmer until thickened, about 8-10 minutes.
Add the apples, spices and pineapple chunks to the pan, stir and remove from the heat to cool.
Once the filling has cooled, place equal parts into the Tuile bowls. Place into the refrigerator to chill.
