Apple Cobbler With Almond Meringue - cooking recipe

Ingredients

1 1/2 lb apples, peeled, quartered, cored and cut into thick slices
3 tbsp lemon juice
3 tbsp apple brandy
3/4 cup granulated sugar + 2 tbsp
1 tsp cornstarch, mixed with 1 tbsp water to make a paste
2 None egg whites
8 drops bitter almond oil
1 3/4 cups ground almonds
1-2 tbsp sliced almonds, toasted, to decorate

Preparation

Preheat oven to 400\u00b0F. Grease 4 - 8 oz ramekins. Bring apples, 2 tbsp lemon juice, apple brandy, and 2 tbsp sugar to a boil, cover and cook for 2 mins. Add cornstarch slurry and cook for 1 min. Divide between ramekins.
To make the topping, whip egg whites, gradually adding 3/4 cup sugar, until stiff and glossy. Add remaining lemon juice and bitter almond oil. Add ground almonds then transfer to a piping bag with a large plain tip. Pipe the meringue topping over the compote in a large \"rope\" pattern and bake for 8-10 mins. Top with toasted sliced almonds.