Ingredients for 4 portions

4 large apples
1 tsp lemon juice
2 cups of curd from sheep´s milk
50 g brown sugar
1 tbsp vanilla sugar
1 tbsp butter
80 g ground almonds
2 egg yolks 
1 tsp cinnamon

For the almond coating:
70 g almonds
1 tsp cinnamon
3 tbsp brown sugar
1 tbsp vanilla sugar
2 tbsp softened butter

Meringue:
2 egg whites
110 g powdered sugar
Pinch of cinnamon

Preparation

Wash and peel the apples, cut off a “lid” and take out the cores. Brush with lemon juice. Place butter and almonds in a pan and roast gently.

Place curd from sheep´s milk, brown sugar, vanilla sugar, egg yolks and cinnamon in a bowl and mix with roasted almonds until smooth. 

Rub apples with butter so that the coating will stick. Mix almonds, sugar and cinnamon and roll the apples over and over in the mixture. Then place apples in a buttered oven dish. 

Preheat oven to approx. 180°C (fan). Fill apples with the curd mixture and bake for about 15 minutes in the oven. 

In the meantime, beat the egg whites until stiff and gradually add in the sugar. Place the mixture, which must hold very stiff peaks, into a piping bag with a star nozzle and place dabs of meringue over the hot apples.

Turn up the oven to 220°C and bake the apples with the meringue for a further 10 minutes. Once they are baked, remove the apples from the oven and sprinkle with cinnamon before serving. 

Preparation time:  40 min.
Level of difficulty: easy

Enjoy! :)