1 large sauce apple (I used a Cortland)
1 teaspoon ground cinnamon
sugar to taste
1 egg white

Peel, core and slice apple thinly.  Place in a small saucepan with
cinnamon.  Add two tablespoons of water.  Bring to a boil over
medium heat, reduce heat to low, cover, and simmer until the apple
goes mushy, about five to ten minutes.

Transfer the apple mush to a bowl, add the sugar, and beat until
smooth.  Let cool.

Just before serving, beat the egg white in a mixer until stiff.
Fold the egg white into the apple and serve.

Comments: One egg white barely wets the bottom of a mixing bowl.
I decided to do it by hand, and it took forever.  It's possible
that this recipe scales up well with half a dozen or more apples
and egg whites.  The book cautions about raw eggs and recommends
powdered egg whites for anyone who doesn't want to try raw eggs.

Tasty, but if I was going to make it for a feast, I'd use
powdered egg whites and this would be some kind of topping
rather than just a dessert in itself.