5 cooking apples, such as Granny Smith
4 tablespoons water
1 tablespoon fresh lemon juice
Zest of 1 lemon, finely grated
5 egg whites* (see note below)
3/4 cup granulated sugar
Peel, core and quarter the apples and place them in a saucepan with the water and the finely grated lemon zest and the fresh lemon juice.
Cover and cook them on low heat until they are tender and fluffy, then allow to cool about an hour. After they have cooled, stir the apples until they are light and fluffy. Beat the egg whites until stiff peaks form.
Stir the apples into the egg white meringue, then add the sugar gradually a little at a time.
Spoon it into a glass dish or small dessert cups or ramekins, and if desired, sprinkle a little cinnamon on top, and serve with whipped cream or home-made custard. This light and refreshing dessert should be eaten right after making, as it is best served very fresh.
Makes 4-6 servings.
*Note: If you don't want to use fresh uncooked egg whites because of Food Health and Safety issues, you may substitute powdered egg whites, which can be purchased at most supermarkets.
Recipe has been adapted and re-written for present day home cooks by Diana's Desserts from: Mrs. Beeton's Cookbook-Recipe-Apple Snow
Photograph taken by: Diana Baker Woodall
Source: Mrs. Beeton's Cookbook -Published in Great Britain
Date: March 10, 2002