Recipe for Apple Shortbread Squares with Meringue and Nuts

Prepare the dough. In a large bowl, mix the softened butter with the sugar, vanilla sugar, and salt, using a spatula. Add the egg yolks one by one, mixing each time to incorporate. Then do the same with the sour cream. In a separate bowl, combine the flour with the baking powder. Gradually add this mixture to the dough, first mixing with the spatula and then kneading by hand until you have a smooth and homogeneous dough that is not sticky. Divide the dough into two equal parts and shape into 2 balls. Wrap in plastic wrap and place in the refrigerator for 1 hour.

Prepare the apples. In the meantime, prepare the apples. Peel and core them, then cut them into small cubes. Add sugar, cinnamon, and cornstarch, and mix well.

Preheat the oven to 180°C, static heat.

Assembly Roll out the first piece of dough directly on a piece of parchment paper, measuring the size of the baking tray plus an extra 2 cm for the edges. Line the bottom of the tray. Pour in the apples and distribute them evenly. You need to leave 2 cm of dough free all around to seal the two pieces of dough later. Roll out the second piece of dough in the same way. Place it over the apples and then remove the parchment paper. Seal the edges. Prick the entire surface with a fork.

Bake for 35 minutes or until the surface is golden.

Prepare the meringue. 15 minutes before the end of baking, prepare the meringue. Whip the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, mixing well with each addition to incorporate it. Take the cake out of the oven and spread the meringue on top. Sprinkle with nuts.

Baking 2 Place in the oven and cook for another 20 minutes.

Let cool completely before slicing and serving.