We had this yesterday after dahl curry. Stange it was. Not completely a success. Yet it was different. The apples turned out well and whipped cream with vanilla sugar is always nice. The base was, however, dry. I baked it in 150 C for an hour and then turned off the heat and let it sit there for half an hour. What I think would work better is a 100 C for 2 hours or possibly one and a half and then let sit in the oven for half an hour with the temperature turned off. I may experiment with this next weekend. Have you got any suggestions?
I used muscovado sugar for both the merang and the apples.
I have not made merang for so long, that I can’t even remember, when the last time was. But spreading it out, so glossy, was a really special feeling. So experiment I will – white or brown – remains to be seen.