|Cooking apples||2 Pound|
|Caster sugar||5 Ounce|
Simmer the sliced and peeled apples with the sugar and just enough water to prevent burning.
When thoroughly tender, beat until fluffy with a fork.
Whisk egg whites stiffly, and when the apples are cool, fold in the egg whites until you have a light fluffy mixture.
Pile it into an attractive bowl and chill before serving with cream.