Submitted by Jan McGeachie
- 1 lb Apples
- 4oz Sugar
- Lemon juice
- 2 Egg Whites
- Stew apples with sugar and lemon juice until tender.
- Sieve and allow to cool.
- Whip whites of eggs until stiff.
- Fold in the apple puree and whisk.
- Pile into tall glasses and serve with sweet biscuits or shortbread.
This recipe can also be made using rhubarb, gooseberries or pears.