American beer gives this fun, toffee apple dessert a grown-up feel. The gloopiness of the maple syrup works well with the crunchy meringue coating.
Once you have prepped your apples, leave them to dry on a paper towel. Next heat the vegetable oil in a small pot. Sift the flour and cocoa powder into a dry bowl and in a separate bowl begin to whisk whites, sugar, and salt. Then combine the beer, yolk, and oil for the batter and add this slowly to the dry ingredients bowl. Mix with a whisk so there are no lumps. Continue whisking meringue in your other bowl until slightly stiff then fold into the other mix until smooth.
Use fork to pierce an apple quarter and dip this into batter and then into the hot oil when the quarter is golden brown (approx 45 seconds) remove and strain, roll in brown sugar and then place in a small bowl with accompanying maple syrup and serve immediately.
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