1 jar of “apples with saffron, fruit preserve,yiam”
A little butter, to butter the pan
For the meringue
4 fresh eggs
a pinch of salt
French meringue: Weigh the four egg whites, add as much each in weight, of the two different sugars. Sprinkle a pinch of salt.
Beat the ingredients in a mixer at first slow and then fast. The meringue should be stiff, not runny.
Break up the biscuits of your choice in a bowl.
Strain a jar of “apples with saffron, fruit preserve,yiam” and save the syrup.
Cut the apple pieces in half and mix gently with cookies. Lay out on a well buttered flan base leaving some space for the syrup.
Boil apple syrup (once) and pour on the apple-biscuit mix..
Bake for 10 minutes at 200C degrees and let cool well. Cover thickly with the meringue, “pull” peaks, and we back in the oven to get the meringue nicely done.
Leave one day in the refrigerator.