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.