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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.


  • 2 Granny Smith apples, peeled, quartered and seeded

  • 25g vegetable oil for the batter mix

  • 125g plain flour

  • 30g cocoa powder

  • 2 egg whites

  • 10g sugar

  • pinch salt

  • 125ml American beer

  • 2 egg yolks

  • 150g maple syrup

  • approx 500g of vegetable oil for the frying


  • 1.

    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.

  • 2.

    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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