Fiona Bird

Food Writer

Fiona is a mother of six and a past BBC Masterchef finalist.

She is a member of the Guild of Food Writers and develops recipes for Green Parent and Organic & Healthy Living magazines, and Tern television. Fiona was a contributor to the 2008 Great British Menu and has a regular children's food column in Scotland on Sunday.

Apple meringue pots

Fiona Bird: Chef

This recipe combines leftover egg whites with seasonal apples.

Ingredients: serves 6
Method:

1. Preheat the oven to 350°F / 180°C / Gas mark 4.
2. Cut the lemon in half and squeeze the juice from half of the lemon.
3. Peel and core the cooking apples. Chop each apple into even sized, small pieces and place in a pan. Pour the lemon juice over the apples.
4. Add the soft brown sugar, water and cinnamon and cook over a low heat (simmer) until the apples break down.
5. Remove the pan from the heat and put the apples into a mixing bowl to cool.
6. Put the egg whites in a clean bowl and whisk until they form peaks. Fold in the caster sugar and then the cooled apples.
7. Lightly oil 6 ovenproof ramekin dishes (or one larger dish) and fill with the apple meringue.
8. Bake in the oven for 20 - 25 minutes until the meringue is golden.

Serve:
Serve warm with cream or yogurt.

Hints and Tips:
By step three of the meringue pot recipe you will have a simple apple compote. Try adding blackberries for a rich red compote, or for a firmer compote, add some finely chopped dried apricots to the apples when you stew them.

Children will enjoy layering apple compote with yogurt and muesli in a small glass.