Instructions

1. For the Apple Pie Truffles:
2. Place white chocolate, butter, apple pie spice, and freeze dried apples to a heat proof bowl. 
3. Using a small saucepan bring the heavy cream to a boil.
4. Immediately remove from heat and pour over the ingredients in the bowl. 
5. Let sit for 5 minutes. 
6. Then whisk until the chocolate has fully melted and all the ingredients are combined. 
7. Pour into a pie pan (reduces cooling time) and let cool to room temperature. Cover with plastic wrap and place in fridge for 1 hour. 
8. Scoop the white chocolate mixture into about 1 inch ball and place on a parchment lined baking sheet. 
9. Do this until all the truffles have been made. 
10. Cover with plastic wrap and stick in freezer for at least 2 hours. 
11. For the Meringues:
12. Preheat oven to 250F. Line two large baking sheets with parchment paper. Set aside.
13. Using a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar about 1 TBSP at a time and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
14. Fold in the apple pie spice.
15. Remove the white chocolate apple pie truffles from the freezer and place them about 3 inches apart from each other. You should get about 3 truffles per row. And about 15 per baking sheet. Depending on how big your truffles are and how big your meringue is will change how many fit on the baking sheet.
16. Add an open star piping tip to your piping bag or whatever large tip you want. 
17. Pipe over the truffles until you use up all the batter. Make sure to cover all the truffle. 
18. Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
19. Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
20. Some of the truffles might leak out a little if you did not fully get all the meringue around it. They are still tasty.
21. You will see that in the baking process your truffles melted and turned brown. You want this. The white chocolate caramelizes in the process and you end up with a caramel apple pie center to your meringue. 
22. Cover and store meringues at room temperature for up to 1 week.