For Apple Butter

• 1 lb apples, cored & roughly chopped
• 1 cup apple cider
• zest of 1 lemon
• ¼ vanilla bean pod, seeds scraped
• ⅛ tsp ground ginger
• ½ cup sugar
• pinch of salt

For Meringues

• ½ cup toasted pumpkin seeds
• 1 cup powdered sugar
• 2 egg whites, room temperature
• pinch of kosher salt
• ¼ cup sugar

Make Apple Butter

1. Combine all components in a medium saucepan
2. Cover and bring to boil over high heat, then reduce to simmer and cook until apples fall apart, about 10 minutes 
3. Remove vanilla pod
4. Transfer apple mixture to a blender and puree until uniform. Some small bits of apple peel and lemon rind will remain, that's okay
5. Return to the pot, add sugar and bring to a simmer over medium heat, stirring frequently until thick enough to mound on a plate, about 15 minutes
6. Cool completely before spreading on meringues

Make Meringues

1. Preheat oven to 350° 
2. Pulse pumpkin seeds in a food processor to make a coarse meal.  Add powdered sugar and continue processing until finely ground.  Sift into a medium bowl, breaking up all lumps with a rubber spatula 
3. In a standing mixer, begin whipping whites on medium speed until foamy. Add sugar slowly, 1 tbsp at a time
4. Once that sugar is incorporated, increase speed to high and beat until the egg whites become glossy and hold firm peaks
5. Gently fold in ⅓ of the sugar/seed mixture at a time and continue folding until no white streaks remain
6. Transfer to a piping bag. Line a sheet tray with parchment papaer and pipe 1" circles of the batter, leaving at least ½" between each mound.  Gently rap the sheet on the counter to flatten them out, then bake 13 minutes. Cool completely before peeling from the parchment
7. Use an offset spatula, smear a thin layer of apple filling on the bottom of one meringue and top with another.  It is best to let sit 2-3 hours for the filling to stick to the cookie, Store in an air-tight container for up to 1 week