6 egg whites
1 cup sugar
300 g/11 oz apples
Slice cored and washed in cold water apples into 4-6 slices, put into a skillet, add little bit of water and bake in the oven until soft. Rub baked apples through a sieve, transfer apple puree into a pot, add sugar to the pot, and cook the mixture, stirring all the time, until it thickens so much that it does not drip from the spoon dipped into it.
Put egg whites into a pot and cool them, then whip with a whisk until a thick foam forms.
Add hot puree to the whipped egg whites and mix well. Pile the mixture into a mound on a buttered skillet, smooth the top with a blade of a knife and put into an oven for 10-15 minutes until merengue is lightly brown and has risen.
Serve the merengue as soon as it is ready, otherwise it will fall. Sprinkle it with powdered sugar and serve in the same skillet it was cooked in. Serve cold milk or light cream on a side.
Apple puree or apple sauce could be used instead of apple in this recipe.