Peel, quarter, core and dice apples. Mix immediately in a pot with lemon juice. Add 50 g sugar, vanilla sugar and apple juice. Bring to the boil covered and simmer over a low heat for about 5 minutes until the apples are soft but not yet crushed.
Pour into an ovenproof dish and let it cool down.
In the meantime, roughly chop the cookies for the meringue. Beat the egg whites until stiff, adding 1 pinch of salt and 100 g sugar. Continue beating until the sugar has dissolved and the beaten egg white is firm enough to cut, i.e. if it can be cut with a knife.
Fold in cookies. Spread loosely on the apple compote. Brown very briefly with a kitchen gas burner or under the hot oven grill. Dust with icing sugar.