|Honey||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon, grated|
|Confectioners sugar||2 Tablespoon|
|Slivered almonds||1⁄2 Cup (8 tbs)|
1. Preheat oven to 400Â° F.
2. Peel apples; cut lengthwise in half. Using teaspoon, scoop out core of each apple. Place apples cut side down in 9-inch pie plate.
3. In small saucepan, heat honey, water and lemon rind; brush over apples. Bake for 30 to 40 minutes, brushing with cooking liquid, until apples are tender. Cool completely.
4. Preheat oven to 450Â° F.
5. Using electric mixer at high speed, beat egg whites in medium bowl until soft peaks form; gradually add confectioners' sugar, beating until egg whites are stiff.
6. Place apple halves cut side down on cookie sheet with nonstick finish; frost apples with meringue and place 2 tablespoons slivered almonds, pincushion fashion, in meringue of each. Bake for about 5 minutes, just until meringue is browned.