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1
Preheat the oven to 350F.
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2
Grease the cookie sheet or line it with parchment.
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3
Prepare and roast the apple slices:
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4
Peel and core the apples with a corer.
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5
With a sharp knife, slice each apple into 4 even doughnut-shaped cross sections.
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6
Lay the apples on the prepared cookie sheet and dot each slice with butter, dividing the butter evenly among the apple slices.
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7
Sprinkle the sugar on top and bake until the apples are puffed and slightly soft to the touch, and a knife inserted meets no resistance, about 30 minutes.
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8
If the apple slices seem firm and uncooked, bake for 10 minutes and check again.
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9
Remove from the oven and allow them to cool.
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10
While the apples are baking, prepare the beignet batter.
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11
Separate the eggs, reserving the whites.
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12
Place 3 egg yolks in a medium bowl; discard the remaining one or use it in something else.
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13
Whisk together the egg yolks, salt, oil, and beer.
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14
Add the flour and whi sk the batter, by hand, until it is smooth and thick.
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15
In another bowl with a clean whisk, whisk the egg whites until frothy.
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16
Add the cream of tartar and continue whisking until the whites have foamed and hold soft peaks.
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17
While continuously whisking, add the sugar and beat the whites until they have become shiny, increase in volume, and hold slightly stiff peaks.
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18
Using a rubber spatula, scrape the egg whites into the egg yolk batter.
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19
Place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
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20
Rotate the bowl 45 degrees and continue folding until all the egg whites are incorporated.
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21
Cover the batter and refrigerate until you are ready to fry the apples.
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22
Do not leave the batter unused for more than 1 hour.
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23
Fry the apples:
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24
Heat the oil in a frying pan over medium heat to 325F but no higher than 340F.
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25
If you do not have the size pan I recommend, make sure the oil in the pan you do use is at least 1 inch deep.
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26
While the oil is heating, mix together the cinnamon and sugar in a small bowl and place it next to the stove.
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27
Line a plate with 3 paper towels to drain the beignets before dipping them in the sugar.
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28
Also have ready a second plate on which to place the finished beignets.
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29
To test that the oil is hot enough, drop 1/2 teaspoon of beignet batter into the hot oil.
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30
The batter should puff immediately and the oil should bubble vigorously a round the batter.
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31
When the oil is ready, dip each roasted apple in the batter, coating both sides, and gently lay it down in the hot oil.
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32
Cook 6 to 8 apple slices at a time.
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33
Using a slotted spoon or small spatula, flip each apple over and cook it until the batter has taken on a golden brown on both sides.
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34
Remove the beignets and rest them on the paper towel for 1 minute before dredging in the cinnamon sugar.
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35
Serving Suggestions:
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36
Serve immediately.
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37
Place 2 beignets on a plate with a dollop of whipped cream and a drizzle of the Rum Caramel Sauce, if desired.
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38
Variation:
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39
Roasted Pear Beignets:
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40
Substitute 4 large ripe Anjou pears for the apples and follow the same directions.
