Preheat oven to 180°C.
Place whole apples in a baking tray.
Pour enough hot water into the pan to cover the bottom of the apples.
Bake apples for ±45 minutes - or until they are tender. (They must not fall apart.)
Remove skin and core of apples, until only the pulp remains.
Place apple pulp in blender and blend until smooth.
Beat egg whites until stiff - gradually adding half the sugar bit by bit whilst beating.
Fold egg whites into apple puree - gently - don't beat it in.
Fold in the remaining sugar and vanilla essence.
Beat with electric beater or mixer until foamy and shiny.
Dish into a glass serving bowl or individual glasses (Martini glasses look very fancy!) and chill for about 3 hours before serving.Chef's tips:
•If you don't own an electric beater, don't even go there. Whisking by hand will leave you with injured wrists!
•You can use rum instead of vanilla essence for a ‘grown up’ version.
•Garnish with thin slices of apple with the skin still on. (Place apple slices in water with lemon juice to prevent discolouring.)
Reprinted with permission of LekkerBek
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